Fagiolini Con Pomedore Recipes

FAGIOLINI AL POMODORO

Steps:

• Cook the potatoes and the beans separately in plenty of salted water until tender. Fry the garlic in the oil for a few minutes, then before it starts to colour add the tomato pulp, basil and some salt. Cook for 10 minutes. Drain the beans and potatoes, and add to the tomato. Stir, leave for five minutes to allow the flavours to blend, and then serve.

PASTA FAGIOLI

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
• Add pasta and cook 10 minutes, until pasta is tender.
• Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

FAGIOLINI CON POMEDORE

Steps:

• Add green beans to a pot of water and cook until the beans are tender---about 20 to 30 minutes,and drain well. I believe that canned green beans could be used.
• In a frying pan, add olive oil and garlic; saute the garlic, but make sure the garlic does not get brown in color.
• Strain the tomatoes and discard liquid; smash up the tomatoes with a fork and drain away any excess juice.
• Add the tomatoes to the olive oil & garlic and season with salt and pepper; cook for 10 to 15 minutes.
• While the tomatoes are cooking, the water will begin to evaporate, and you will notice more of the olive oil; that is when the sauce is ready.
• Add the cooked green beans to the frying pan and incorporate the sauce with the greens beans, serve.