Pasta e Fagoili
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Pasta e Fagoili
Category
Soups and Breads
Ingredients
- 1 tablespoon Fustini's Garlic olive oil
- 1 cup tomatoes, sliced
- 1 cup chicken stock
- 1 teaspoon red chili flakes
- 3 tablespoons Fustini's Basil Crush olive oil
- 1 tablespoon Fustini's Gremolata olive oil
- 1/4 cup yellow onion, small dice
- 2 tablespoons garlic clove, minced
- 2 tablespoons shallot, minced
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 1 tablespoon white wine (optional)
- 10 oz. white kidney beans
- 8 oz. ditalini pasta, cooked al dente
- 2 tablespoons fresh oregano, minced
- 2 tablespoons fresh parsley, minced
- 1/4 cup Parmesan cheese
- 6 oz. escarole, chiffonade
- Kosher salt and freshly ground black pepper
Ingredients
Directions
- Gather mise en place and preheat the oven to 300 degrees F. On a baking sheet mix together tomatoes and Garlic olive oil and place in the oven for about 30 minutes. Remove tomatoes from heat and blend together with chicken stock and red chili flakes and reserve for later use.
- In a large sauté, pan or saucepan over medium heat add the remaining olive oils. Add onion, shallot, and garlic and begin to sweat. Add balsamic and white wine and begin to reduce. Add blended tomato sauce and being to reduce the mixture.
- Add beans and allow the mixture to simmer for about 10 minutes. Add pasta and being to heat for about 2 minutes. Add oregano, parsley, Parmesan, and escarole and fold the mixture together and season with salt and pepper. Serve immediately.