Mike Keegan’s Half Irish Half Italian Pasta Fazool
with Mike Keegan
Ingredients
6 to 8 cloves of garlic
2 - 12 to 14 oz cans of white cannellini beans
1 Box Ditalini # 40
1/2 Cup of Virgin Olive Oil
1/2 cup of Locatelli Romano Cheese
Instructions
In a large pot cook 1lb of Ditalini Pasta according to directions
Slice garlic into small chunks
On medium heat In a medium size skillet heat up olive oil and fry garlic to a golden brown.
In a medium size pot bring beans in their water to a boil then strain.
Strain the pasta putting on the side 1 cups of pasta water.
After straining put pasta back in pot add 1 cup of pasta water along with the olive, garlic & cheese.
Enjoy!
