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white-beans-ditalini recipe

Date: Fri, 1 Dec 1995 10:35:07 -0500 (EST)
 From: Judith Thomas (jethomas@mailbox.syr.edu)
 I was inspired to duplicate a dish we were served in an Italian
 Restaurant.  When I ate it there, I thought "hey, I can make this
 really easy and it won't cost $10."  Note: I used canned beans the
 last time I made it; I drain and rinse them first.  However, leftover
 cooked white beans are best if you have 'em.
 White Beans and Ditalini
 1 can white beans (or roughly 1.5 Cups home-cooked beans)
 3/4 cup vegetable stock
 Herbs/Spices to taste: 1/2 bay leaf, oregano and basil (fresh or dried)
 dash Mexican chili Powder, dash of Spike, salt, pepper 
 2 Cups spaghetti sauce (use what you like best) 
 1 box (16 oz.) Ditalini
 In a small saucepan, combine the beans and spices.  Add the broth about a 
 1/4 cup at a time and simmer the beans (watch them).  Meanwhile boil 
 water for the pasta and get the sauce simmering in another pan.  Cook the 
 ditalini in boiling water.  When it is done, check the beans for 
 consistency (I like mine fairly thick; generally, I use most of the stock 
 and cook it down; but you can add more stock if you prefer it soupier.)
 When everything is cooked, put the ditalini on a plate, cover with some
 sauce, and top with beans (remove the bay leaf).  Add more spices as you
 like.  A healthy dose of freshly-ground black pepper is really good with
 kwvegan vegan