Pasta Fagioli

Pasta Fagioli

Hi Everyone. I have another recipe for you today that the hubby made, Pasta Fagioli which is a soup. This is really easy to make and it is great to have with the cooler weather. Here it is:

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SimplytheSims

 

Pasta Fagioli
Serves 4
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 3 (15oz cans) Cannellini Beans, drained and rinsed
  2. 1 Medium Onion, diced
  3. 2 Stalks of Celery, diced
  4. 2 Cloves of Garlic, peeled but not chopped
  5. ½ cup of Marinara Sauce, or any leftover tomato sauce you have around
  6. 2 Tbsp Extra Virgin Olive Oil
  7. Salt and Pepper, to taste
  8. 7 ½ cups of water
  9. 1 ½ cup of Ditalini Pasta, or any short cut pasta
  10. 4 or 5 Fresh Basil Leaves
Instructions
  1. 1) In a large soup pot over medium heat sauté the onions and celery with the olive oil until the veggies are soft and translucent but not browned. About 5 minutes.
  2. 2) Add the garlic and beans and give it a nice stir. Add the water and tomato sauce, cover turn the heat up to medium high and cook for 45 minutes.
  3. 3) After the 45 minutes uncover, season well with salt and pepper and add the pasta. Cook uncovered for 10 minutes or until the pasta is cooked.
  4. 4) Once the pasta is cooked, turn the heat off and add a few fresh leaves of basil and serve up!
Simply the Sims http://simplythesims.com/

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Carbonara

Carbonara

Happy October everyone….can we say that it is officially Fall now? It finally starting cooling a bit down in Michigan. I’m so thankful for that, I just love the Fall….I only wish it lasted as long as winter. 

With that said I have a really easy recipe for you and it only uses a few ingredients. This is one that I actually didn’t make but I was blessed to come home to from work one day. The hubby made this dish and it was delicious!

I’m here to show you Carbonara:

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SimplytheSims

 

 

Carbonara
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Ingredients
  1. 8 oz of Pancetta (chopped)
  2. 2 whole eggs
  3. 1 egg yolk
  4. 1/2 pound of spaghetti
  5. black pepper
  6. salt
  7. 1/2 cup Parmesan cheese
  8. 2 tablespoons, Extra Virgin Olive Oil
Instructions
  1. Boil water to cook pasta, cooked as directed.
  2. Heat a large skillet over medium-high heat.
  3. Add olive oil followed by pancetta.
  4. In a separate bowl, mix the eggs, Parmesan cheese, pepper (mix well).
  5. Once the pancetta is cooked, lower heat to low and add the cooked pasta (mix well).
  6. Turn heat off and add the egg, cheese and pepper mixture.
  7. Serve Warm.
Notes
  1. Add more Parmesan and pepper per your taste.
Simply the Sims http://simplythesims.com/

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Pasta Aglio e Olio + Chicken Cutlets

Pasta Aglio e Olio + Chicken Cutlets

This has easily become a favorite new dish of ours. Pasta Aglio e Olio is wonderful just by itself if you need something quick but combine with chicken cutlets it’s even better!

You can make each dish separate or together but either way they are delicious and really easy to make. 

IMG_2828b

 

Pasta Aglio e Olio + Chicken Cutlets
Serves 4
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Total Time
30 min
Total Time
30 min
Ingredients
  1. Aglio e Olio Recipe
  2. 1/2 cup of Extra Virgin Olive Oil
  3. 5 Cloves of Garlic, sliced
  4. Pinch of Hot Pepper Flakes
  5. 2 Tbsp of Pine Nuts
  6. 2 Tbsp of Freshly Chopped Parsley
  7. 1 Pound of Spaghetti
  8. Chicken Cutlets
  9. 1-1/2 pounds of Thinly Cut Chicken Breast (often times these are labeled chicken cutlets in the package)
  10. 1-1/2 cups of Bread Crumbs
  11. 1/2 cup of Freshly Grated Parmiggiano Reggiano
  12. 1 cup of All Purpose Flour
  13. 3 Eggs
  14. 1/2 cup of Milk
  15. Olive Oil
  16. Vegetable Oil
  17. Salt and Pepper, to taste
Instructions
  1. Aglio e Olio Recipe
  2. 1)Fill a large pot of water and sprinkle in some salt, bring to a boil and add the pasta, cook according to package instructions, meanwhile work on the sauce.
  3. 2)In a skillet, add the oil and garlic, turn the heat on low and cook for about 5 minutes or until the garlic is lightly golden, add the hot pepper flakes and the pine nuts, continue to cook until the pine nuts are a nutty brown color. Remove from the heat and set aside.
  4. 3)Drain your pasta and place it back into the hot pot, pour in the oil mixture and the parsley, toss everything together so that the oil coats every piece of the pasta. Place it on a serving platter and finish it with some freshly ground black pepper.
  5. Chicken Cutlets
  6. 1) In a shallow bowl, whisk together the eggs, half of the grated parmiggano, milk, salt and pepper, set aside. In a separate shallow dish, toss together the bread crumbs, the remaining grated parmiggiano and a touch of salt and pepper. In a third shallow dish or a large plate, stir together the flour, salt and pepper and set aside.
  7. 2) In a large skillet, add enough vegetable oil to coat the bottom of the skillet and add a drizzle of olive oil to it. Bring it to temperature over medium heat.
  8. 3) Lightly dredge the chicken in the flour (making sure to shake off any excess flour) dip them well in the egg mixture to coat and coat them in the bread crumb mixture.
  9. 4) Cook the cutlets in the hot skillet for about 4 minutes on each side or until golden brown and crispy all around and fully cooked through.
Adapted from Laura Vitale
Adapted from Laura Vitale
Simply the Sims http://simplythesims.com/

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