Pasta e Fagoli Freddi

Pasta e Fagoli Freddi
Recipe type: entrees
  • 6 quarts water
  • 1 tablespoon salt
  • ½ pound tubetti or ditalini pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cup canned cannellini beans, drained and rinsed
  • 3 cups canned plum tomatoes, drained, crushed and coarsely chopped
  • 2 teaspoons dried oregano, crumbled
  • 1 teaspoon dried rosemary, crumbled
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup grated parmesan cheese
  • Fresh ground pepper to taste
  • Chopped flat-leaf parsley for garnish
  1. Bring the water to a boil in a large pot, add salt and cook pasta until al dente.
  2. Drain well, transfer to a bowl, dress with olive oil and toss to coat pasta.
  3. Leave at room temperature one hour or refrigerate.
  4. In a large salad bowl, combine beans, tomatoes, oregano, rosemary and red pepper flakes.
  5. Set aside (this step can be done several hours ahead.
  6. Add cooled pasta to bowl with beans and tomatoes.
  7. Toss well. Add cheese, salt and pepper and toss.
  8. Sprinkle chopped parsley.