Ingredients with Measurements:
- 1 pound of sagne pasta
- 1 can of cannellini beans, drained and rinsed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of tomato paste
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of red pepper flakes
- 4 cups of vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the tomato paste, dried oregano, dried basil, and red pepper flakes to the pot and stir until combined.
3. Pour in the vegetable broth and bring to a boil.
4. Add the sagne pasta to the pot and stir occasionally to prevent sticking.
5. Cook the pasta until it is al dente, about 8-10 minutes.
6. Add the drained and rinsed cannellini beans to the pot and stir until combined.
7. Season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 8g
- Total carbohydrates: 75g
- Protein: 18g
Substitutions for ingredients:
- You can use any type of pasta instead of sagne pasta.
- You can use chicken broth instead of vegetable broth.
- You can use any type of white beans instead of cannellini beans.
Variations:
- Add chopped kale or spinach to the pot for added nutrition.
- Top with grated Parmesan cheese for added flavor.
Tips and tricks:
- Stir the pasta occasionally to prevent sticking.
- If the pasta absorbs all of the broth, add more broth or water to the pot.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of Parmesan cheese on top.
Garnishes:
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Side salad
- Garlic bread
Troubleshooting advice:
- If the pasta is too dry, add more broth or water to the pot.
Food safety advice:
- Make sure to cook the pasta until it is al dente to prevent overcooking.
Food history:
- Sagne e Fagioli is a traditional Italian dish that originated in the Abruzzo region.
Flavor profiles:
- Savory, slightly spicy, and comforting.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian