Recipe by JENNIFER75
"This recipe is so quick and has been in my Italian family for years!"
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1 1/2 tablespoons
extra virgin olive oil
1 (15 ounce) can
salt to taste
After reading the instructions on this dish, I thought it needed a little something more. I added italian seasoning while simmering, dropped in some spinach leaves once the simmering was complete (they wilt almost immediately w/ heat) & I included a few tablespoons pasta water (a tip I always see mentioned on the cooking shows). I thought it was tasty and will likely make again.
Yuck.. Way too plain and simple. I did not like it so i ended up changing the whole recipe. I added celery, green peppers, salt&pepper, Parmesan cheese for topping and lots of tomato juice and kidney beans. Still wasnt great.
This was one of those nights where I desperately needed groceries but didn't want to go. So I searched for a recipe that contained ingredients I did have and "wa-la" Pasta and Beans it is! A good start for a side dish but here is what I added/changed. I sauteed onion and garlic in olive oil, drained and rinsed beans, tossed in the beans and a can of diced tomatoes with Italian seasonings. Then I added the drained pasta (reserving a 1/4 cup pasta liquid) and tossed this all together. I sprinkled with a little extra olive oil, parm cheese, red pepper flakes and balsamic vinegar. I served it next to Herb Crusted Chicken and everyone ate it very well!
This was absolutely delicious! I love Italian cooking and cuisine and cook it often. This was a simple, yet delicious and satisfying meal. I doubled the entire recipe to make sure I'd have a lot of leftovers. I also added some crushed red peppers in the sautee'ing process since I like food with a little kick. This was wonderful! Thanks Jen!
Yummy! Easy to make and delicious. I made some very minor changes, but the original recipe was good. I sauteed the onion and then added about 7 or so cloves of minced garlic. I added salt, pepper, red pepper flakes, and basil before adding the tomatoes to bring out the spices. I chopped one tomato and added two cans of tomatoes with garlic, basil, and onion and 2 cans of beans. I used whole wheat elbow pasta although penne would have been perfect. When the pasta was ready, I threw in a bag of baby spinach and shut the heat off. I took about about 1/2 cup of the cooking water and added it to the beans. Drained the pasta, threw it in the pot with the tomatoes and beans and combined. Fantastic and although I doubled the recipe and added a few changes, it was a delicious vegetarian meal that even the meat eaters loved.
This is delicious as written. Not all Italian dishes are seasoned with basil and oregano. You certainly can add any spice you want, but this dish is great as written. I seasoned "to taste" with salt, as the recipe directed, but then put black pepper and parmesan on the table so this could be added. Definitely a kid-friendly dish. Make sure to use fresh tomatoes, not canned. Cook the pasta in some salted water, too.
Simple, healthy, but lacking something. I have used a similar recipe that adds, garlic, lemon and sage. It is much tastier!
I liked this recipe....but I felt like it was a little bland..so the second time I made it I took some of the suggestions of the other reviewers...like adding spinach and parm and a little more seasonings...but this was a good recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta and Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
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