Prep Time:
15 minutes |
Cook Time:
30 minutes |
Serves:
3-4 |
About the recipe
Here's a great dish as the Fall approaches and maybe even if a rainy night happens? I made this dish with duck confit, which we occasionally feature at Etto market, but could also easily be made with roasted chicken, pork. beef or Mighty Cap Mushroom. Add the roasted protein to the top.
Ingredients
|
Ditalini bag
Preparation
- Soak dried beans overnight and cook until tender or just use canned beans.
- Cook the carrots, and onions with a bit of olive oil in a pan or wok big enough to add 1 LB of pasta.
- Boil water for pasta w/2TB Kosher salt of a couple salt discs. Cook the pasta following instructions on the bag to al dente.
- Add the beans, Italian seasoning and powdered garlic and a bit of salt and pepper.
- Add the tomato paste and cook a couple minutes longer until it begins to caramelize. Add the pasta the crushed tomatoes and a little pasta water.
- I put all of this in a casarole dish in the oven and roasted it for 15 minutes or so getting some of the drippings into the dish.
- Plate and add cheese to taste. Buon Appetito!
