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Pasta Fazul
Makes 4 to 6 servings

4 tablespoons olive oil
4 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
1/4 cup chopped parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
3 cups whole peeled tomatoes, sliced
2 cups drained canned cannellini beans
1 pound uncooked pasta
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
salt and pepper to taste

Heat 2 tablespoons olive oil until hot in a large skillet over
medium heat. Add garlic, onion, carrot, parsley, basil, oregano
and red pepper. Saute until onions become tender.

Stir in the tomatoes plus 1/2 cup of their can juices. Season to
taste with salt and pepper. Reduce heat to medium-low. Cover and
stir frequently for 10 minutes or until the carrots are tender.
Stir in the cannellini beans, cover and simmer for 20 minutes.

Cook pasta in 4 quarts of boiling salted water until al dente.
Drain and toss pasta with 2 tablespoons olive oil and Parmesan
cheese. Add pasta to cannellini bean mixture and toss to combine.
Serve immediately.


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