Pasta Fagoli

Ah, the simplicity of Pasta Fagoli. This may be the easiest thing to make in the world, ie: even a man with no experience in the kitchen can make it (ah-hem). I became famous for this meal in college, where I would make it for our weekly faculty dinners and also for my famished and (usually) hungover housemates. It prompted Ariadne to utter the now infamous and often mocked: "This is delicious, Amanda". And at 5.00 for a meal for four, it is utterly suited to the financially impaired. I have specified brand name ingredients below because I am militarily opposed to substitutions, but feel free to experiment as long as you don't tell me.*


2 cans Progresso Cannellini beans, drained and rinsed
1 large can Hunt's Tomatoes Sauce
as much garlic as you can stand, in large chunks
olive oil

about 8 oz Prince Elbow macaroni, cooked al dente

Add a healthy amount of olive oil to a large saucepan and heat over medium, add garlic and sautee until garlic turns LIGHT brown (don't overcook!!!), add sauce and beans and cook for 1/2 hr. Add pasta. Serve with cheese.

*Okay, so I finally did make this another way, and boy was it good! I've broken my own rule, but I'm loving it! See Cannellini Bean Bruschetta.




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