Strano's Pasta Fagioli
1 lb sea shell pasta, cooked al dente
Olive oil
5-6 cloves garlic, minced
1 medium onion, chopped
4 large carrots, sliced
4 stalks celery, chopped
1 can of chopped Italian style tomatoes- 14.5 ounces
1 can great northern white beans - 15.8 ounces
1/2 cup- 1 cup red wine
Parmesan cheese
In a large skillet coated with olive oil, sauté onion until tender. Add garlic. Cook until fragrant. Add celery and carrots... Season up with salt and pepper! Add some red wine and let the veggies simmer until tender. Add tomatoes and beans, cook until heated...then add your cooked & drained pasta right into the skillet. Toss, being sure all the pasta is coated. Serve with Parmesan cheese sprinkled on top!
Yum!!!
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