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| Recipe Archives |
| Submitted by: Joyce Rocca 1 lb uncooked pasta (small shells, elbow, thin spaghetti) 3 qt water (or canned chicken broth) 6 chicken bullions (if using water and no broth) 2/4 cup olive oil 1 lge onion, chopped 4 cloves garlic, minced 28 oz tomato, canned, crushed 16 oz white kidney (Cannelli) beans 1-2 cups spaghetti sauce (left over, if you have it) 1 can tomato sauce (if you don't have sauce) Fresh ground black pepper (to taste) Basil (to taste) Salt (to taste) Red pepper flakes (optional - makes it spicy, of course) � cup White wine (optional) preferably sweet Saut� onions in olive oil until translucent (not brown). Add bullion (if using water), tomatoes, spaghetti sauce, salt and pepper to taste. Cook together approximately 15 minutes, stirring occasionally. Add water, wine; continue cooking. Add beans, mashing just a few on sides of pan to thicken broth. Add pasta; cook over moderate heat, stirring frequently (sticks easily), 10 to 15 minutes. Soup will thicken and can be thinned by adding additional water. Spaghetti can be cooked on the side. You would then drain, add to soup, reserving liquid. Add liquid until soup is at desired thickness. |
| Italian Pasta Fajoile |