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Ingredients
| olive oil: 4 Tbl |
| garlic: 4 cloves |
| onions: 1 |
| carrots: 2 |
| parsley: 1/4 cup |
| dried basil (ground): 2 tsp |
| dried oregano (ground): 2 tsp |
| dried oregano (ground): 1 tsp |
| red pepper flakes: 1/2 tsp |
| canned red tomatoes: 3 cups |
| cannellini beans: 2 cups |
| pasta (spaghetti): 1 lb |
| olive oil: 2 Tbl |
| parmesan cheese (grated): 1/4 cup |
| salt: 1 dash |
| black pepper: 1 dash |
Lena's Pasta Fazul
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.