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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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ANNIE'S "PASTA FAZOOL"

From: Fran Verri, Pittsburgh
Primary category: Entrees

From the cookbook: P is for Pasta   


Ingredients:
1 pound of Ditalini
1 (28 ounce) can of Tomato Puree
2 (13 ½ ounce) cans of baked beans (mom preferred Campbell’s Vegetarian Baked Beans)
3 large cloves of garlic
Salt and pepper to taste
1 teaspoon dry basil
Olive oil
Garnish with chopped onion
Directions:

Into a 2 quart sauce pan on medium heat add the oil. When the oil is hot add finely chopped garlic. Turn the heat down before the garlic begins to brown. Add the Puree, basil and the salt and pepper. Let the mixture simmer for 10 to 15 minutes. Add water to thin (approximately 1 cup). Add the beans, (do not rinse beans), the one thing that sets this recipe apart from others is the baked beans. Let this simmer for another 15 minutes. To this add the cooked ditalini in a large pasta bowl. Garnish with chopped onion, if desired. Another thing mom used to do when this was not served on a Friday, was to brown thin slices of “garlic ring bologna” and place them on top as an additional tasty garnish.

ingredients(s): onion, garlic, basil, baked beans, ditalini, tomato puree,

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ANNIE'S "PASTA FAZOOL" - REVIEWS

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