Ingredients
- 1/4 cup olive oil
- 2 large cloves garlic, minced
- 1/8 teaspoon hot red pepper flakes
- 3 peeled plum tomatoes, crushed, from a can
- 1/2 teaspoon salt
- 2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved
- 1 pound cooked ditalini pasta, cooking water reserved
Directions
In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
















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By CICCIO
on June 17, 2012
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Just like mother made
By petrio548
Cortland, 72
on February 17, 2012
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Quite close to my Grandmother's recipe. I use diced tomatos and a touch of tomato paste.
I also use italian sausage.
By plumsugar5_8926451
lindenhurst, NY
on May 06, 2009
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Extremely easy recipe but I felt it need a bit more seasoning. I added extra garlic, extra red pepper falkes, fresh basil, a bay leave and a generous sprinkle of sea salt. I finished it with some grated parmesan and a loaf of crusty italian bread to dip. Overall an easy,quick, and very inexpensive meal without a lot of ingredients and mess.. although I think I might try Rachael Ray's recipe next time.. its more work but it sounds yummier.
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