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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By CICCIO
on June 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just like mother made
By petrio548
Cortland, 72
on February 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 7 reviews