I have never served this dish to anyone that did not ask me for the recipe. It is easy to make and the kids love it. It heats well leftover, although you may need to add a little liquid to it if it has become too thick. A perfect blend of herbs, vegetables and cheese that can serve as healthy comfort food. This is a super easy “fast food” that you can always whip up when there is little time and an empty refrigerator. You can use fresh beans soaked overnight and whole wheat pasta for a healthier version if you prefer. It is hard for me to mess with this recipe because I grew up eating it this way and I have no desire to change it. Enjoy!
- 1 cup Ditalini,or any small pasta like elbows
- 1/4 cup olive oil
- 2 cloves of garlic, sliced thin
- 1 large onion, diced (very small if serving to children)
- ¼ tsp oregano
- salt & pepper to taste
- 2 tablespoons of flat parsley, chopped
- 1 pound can of Italian tomatoes, undrained
- ¼ cup of red wine
- 2 cups of cannellini beans, undrained
- Grated cheese
- Red pepper flakes (optional)
- Cook macaroni until al dente, drain, rinse with cool water and set aside. Do not overcook.
- Heat oil in a large skillet and cook garlic until slightly browned, remove with a fork and discard.
- Add onions and cook over medium heat until quite soft.
- Add salt, pepper, and oregano.
- Smash tomatoes with a potato masher or your hands and add to skillet with red wine and mix well.
- Add half of the chopped parsley-save the remainder for garnish.
- Simmer uncovered over medium heat- 30 minutes. Stir occasionally. Make sure not cook too fast or it will thicken too much.
- Add Ditalini & beans to skillet and simmer gently an additional 5 minutes, stirring occasionally, until hot.
- Adjust salt & pepper to taste.
- Remove from pan, place in a large serving bowl, and sprinkle with remaining parsley, grated cheese and red pepper flakes.
- Serve immediately.
© 2013 InnerMom
Judy Banks, Chopra Certified Meditation Instructor, Holistic Health Coach
All right reserved- Reproduce with Permission only