Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Dried small white beans 6 Sprigs flat-leaf parsley
-or navy beans 1 Bay leaf
-soaked and drained 1 sm Red dried hot chile
1/2 c Olive oil 6 oz Tubular pasta
10 c Water 1 1/2 ts Tomato paste
3 lg Garlic clove(s), quartered Salt and pepper to taste
1 lg Onion(s) 2 tb Basil, minced
1 Sprig rosemary Grated Parmesan cheese
2 Sprigs oregano

Add beans to a 7-qt. heavy pot along with the olive oil. Add water,
garlic and onion and bring to a boil. Skim off foam and lower heat.
Tie the rosemary, oregano, parsley, bay leaf and hot chile together
with string and add to the pot. Cover and simmer with the lid
slightly ajar, for 1¬ hours, or until the beans are tender.

Meanwhile, cook the pasta in boiling, salted water, drain and set
aside. When beans are cooked, remove onion and herb bouquet with a
slotted spoon and discard them. Stir in tomato paste and cooked
pasta, season to taste with salt and pepper and simmer until hot.
Sprinkle with minced basil and serve, passing grated Parmesan cheese
at the table along with a pepper mill.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 469
Submitted By DIANE LAZARUS On 10-17-95

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