Ingredientes
- ¼ cup extra virgin olive oil
- 6 cloves garlic, minced
- 1 can (6 ounces) tomato paste
- 2 cans (15 ounces each) cannellini beans, undrained
- 2 teaspoons dry basil leaves
- 3−4 cups boiling water, divided usage
- 2 cups beef broth
- ⅓ cup dry red wine
- 12 ounces ditalini, elbow macaroni, or any short tubular pasta
- Salt and pepper to taste
- Parmesan cheese, freshly grated
- Chopped fresh basil leaves, optional
Preparação
- Place olive oil and garlic in a large saucepot (6 quart). Cook over
- medium heat just until golden. Add tomato paste and cook 3−4 minutes
- stirring occasionally.
- Puree 1 can of beans in food processor or blender; add to saucepot with
- remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
- broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
- occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
- dente, adding remaining hot water, if needed and stirring occasionally.
- Serve hot topped with Parmesan and fresh basil, if desired.
