16 Jan QUICK AND EASY PASTA E FAGIOLI (Pasta and Beans)

INGREDIENTS

 

1/2     CUP OLIVE OIL

2 – 3   T BUTTER

4         STALKS CELERY, SLICED INTO ABOUT 1/4 INCH THIN PIECES

3         CLOVES GARLIC, MINCED

1/2      TSP. CRUSHED  CHILI PEPPER FLAKES (OR MORE ACCORDING TO TASTE), OPTIONAL

1         6 OZ. CAN TOMATO PASTE

1        16 OZ. CAN ROMAN OR PINTO BEANS, RINSED (PREFERALY ROMAN)

1/2      RED BELL PEPPER FOR PIEMENTO FLAVOR, OPTIONAL

1/4      CUP CHOPPED FRESH ITALIAN PARSLEY

1/4      CUP FRESH BASIL, CHIFFONADE

2-1/2   CUPS (16 OZ.) WARMED CHICKEN BROTH OR WATER

1         TSP. SALT OR ACCORDING TO TASTE

1         16 OZ. PACKAGE SHORT PASTA SUCH AS DITALINI, CAVATAPI, RADIATORE, ORECCHIETTE

GRATED PARMESAN OR ROMANO CHEESE

 

DIRECTIONS

 

Heat olive oil and butter in a medium sauce pan over moderate heat until butter melts.

Add celery pieces and saute for about 5 minutes.  Then add minced garlic and pepper flakes

stirring occasionally for an additional 3 minutes.

Add tomato paste and gently stir it in and let cook for about a minute or two stirring to mix well.

Add fresh red bell pepper if using and stir for about a minute.

Add rinsed beans and gently stir for about three minutes trying to not mash up the beans.

Add  the warm chicken broth or warm water.   Stir and gently simer sauce for about 25 minutes

Add chopped parsley and basil and simmer sauce for an additional five minutes.

Allow about 10-12 minute for the pasta to cook.  Drain.  Add sauce  Serve with grated cheese.