Monday, January 2, 2012

1-2…PASTA FAGIOLI WITH PORTOBELLO MUSHROOMS




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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