Pasta Fagioli a la Michele Scicolone


Images photographed and Digital Arts by Paulette L Motzko, Copyright January 2016, PLM Studios



1 medium celery rib
2 garlic cloves, finely chopped
1/4 cup olive oil
One cup peeled, seeded and chopped fresh or canned tomatoes
1 tablespoon tomato paste
Two and a half cups water
4 cups of cooked great northern beans, adding a little liquid as needed
Salt to taste
Pinch of crushed red pepper
8 ounces tubetti, elbow macaroni or spaghetti, broken into small pieces.

The How-To

The small skillet, cook the celery and garlic in the oil over medium heat until the garlic is golden, about 2 minutes.

Scrape the mixture into the slow cooker. Add the tomatoes, tomato paste and water and stir well. Add the cooked beans, salt to taste, crushed red pepper. Cover and cook on low for 4 hours.

Add the pasta and stir well. Cover and cook for 30 minutes more, or until the pasta is tender.

Enjoy with Parmesan cheese and a really great, hot from the oven loaf of French Bread and butter.