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Special Family Fare

Western.Chefs's picture
Ingredients
  Garlic 1 Clove (5 gm), crushed
  Salad oil/Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Cup (16 tbs), chopped
  Canned italian tomatoes 1 Pound, undrained (1 can)
  Salt 1 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Chopped parsley 2 Tablespoon
  Salt 1 Tablespoon
  Boiling water 1 1⁄2 Quart
  Shell macaroni/Elbow macaroni / other tubular pasta 4 Ounce (1/2 package 8 ounce size / 2 cups cooked)
  Canned red kidney beans/Cannellini beans 15 Ounce, undrained (1 can)
  Grated parmesan cheese 1 Tablespoon
Directions

MAKING
1 In a 5-quart Dutch oven or heavy kettle, heat oil.
2 Saute garlic and onion, stirring, until golden, for about 5 minutes.
3 Add in the tomatoes, 1 teaspoon salt, the pepper, oregano and parsley.
4 Cover and simmer, for 30 minutes.
5 Gently mash the tomatoes.
6 Meanwhile, In a large kettle, bring salted water to a rapid boil.
7 Add in the macaroni.
8 Bring back to a boil, stirring occasionally with a long fork to prevent sticking.
9 Cook, uncovered, just until tender, for 7 to 10 minutes.
10 Drain well.
11 Add in the macaroni and beans to the tomato mixture, stirring to combine.
12 Simmer for 5 minutes or until thoroughly hot.

SERVING
13 Serve in individual bowls, sprinkled with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Everyday
Cook Time: 
60 Minutes
Servings: 
4

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