Pasta Fagioli

This is such an easy recipe! So simple and so good! During Lent I follow the age old rule of no meat on Fridays, even though a Bishop said it was ok last Friday for St. Patrick’s Day. (Uh what?) I didn’t break tradition. I didn’t eat meat that Friday either. 

Pasta Fagioli
Serves 4
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 8 ounces of pasta (I used GF)
  2. 1 26-ounce jar marinara sauce (I used an organic)
  3. 2 15-ounce cans cannellini beans
  4. 2 tablespoons bread crumbs (I used GF
  5. 2 tablespoons chopped fresh basil
  6. Red pepper flakes (optional)
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Instructions
  1. Cook the pasta according to the package directions. (I made the entire box)
  2. Reserve ½ cup of the cooking water, drain, and return the pasta to the pot.
  3. Meanwhile, in a large saucepan, bring the marinara and beans to a simmer.
  4. Toss the marinara mixture with the pasta, red pepper flakes, and the reserved cooking water.
  5. Divide among bowls and top with bread crumbs and basil.
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