It’s time for another
version of pasta fagioli, or, as we called in our family of three, past ‘n
beans. Nothing major here; just
the addition of one very large Portobello mushroom.
INGREDIENTS:
Mezzi rigatoni (small rigatoni)
San Marzano tomatoes
Cannellini beans
Portobello Mushrooms
Olive oil
Garlic and onion
Dry basil, thyme, and
rosemary
PROCESS:
Saute the garlic and
onion in olive oil until soft. Add the mushrooms and cook for about 10-15
minutes before adding the tomatoes and seasoning. Simmer for about 30 minutes over low heat. If your tomato sauce is too loose and
watery add 1 teaspoon of tomato paste.
Place the pasta in the
sauce, mix well, and serve with parmigiano reggiano cheese.
COMMENTS:
This was the perfect
dish for a cold, windy night.
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