INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 20 MIN          SERVINGS: 4          COST: LOW

1 LB. COOKED WHITE BEANS WITH THEIR WATER

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1/2 LB. SHORT PASTA

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3 GARLIC CLOVES, PEELED AND CUT IN HALF

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5 TBSPOONS EXTRA VIRGIN OLIVE OIL OR AS MUCH NEEDED

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FRESH ROSEMARY

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RED PEPPER

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1 TBLSPOON TOMATO PASTE

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SALT AND PEPPER TO TASTE

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A POT WITH BOILING WATER, SALTED

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RECIPE

IN A LARGE SAUCE PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, RED PEPPER, GARLIC AND ROSEMARY. LET THE OIL GET THE FLAVORS AND BEFORE THE GARLIC BROWNS TOO MUCH, TAKE THE GARLIC AND ROSEMARY OUT.

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ADD THE WHITE BEANS AND THEIR WATER TO THE OIL

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WITH A HAND BLENDER, BLEND ABOUT HALF OF THE BEANS

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ADD THE TOMATO PASTE AND STIR, KEEP ON COOKING.

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ONLY IF THE BEANS ARE TOO DENSE, ADD SOME OF THE BOILING WATER, STIR.

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ADD THE PASTA AND STIR. CHECK FOR SALT. IF NEEDED, ADD SALT. COOK AS LONG AS DIRECTED ON THE PASTA BOX, KEEP ON STIRRING OCCASIONALLY OR THE PASTA WILL STICK ON THE BOTTOM OF THE PAN. MAKE SURE IT DOES NOT GET TOO DENSE, IF IT DOES, ADD MORE OF THE BOILING WATER, JUST A LITTLE. DO NOT MAKE IT TOO LIQUID.

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SERVE THE PASTA FAZOOL (PASTA E FAGIOLI) WITH A DRIZZLE OF EXTRA VIRGIN OLIVE OIL AND ENJOY!!! BUON APPETITO!!

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