AfroKing
05-06-2004, 08:42 AM
Party people,
Thought you might like to know one of Dom DeLuise's favourite recipes. For those of you who don't know, Dom is famous for :
*An astonishing performance in the new Beastie Boys video 'CH-CHECK IT OUT'.
*A sensational turn as Captain Chaos in the 'CANNONBALL RUN' movies.
*A phenomenal career path that is yet to see him make a decent movie.
This is a genuine recipe for Dom's mum's prize dish...
Mamma's Pasta E Fagioli
2 garlic cloves, minced
2 tablespoons olive oil
1 8-oz can tomato sauce
1 cup water
1 16oz. Can cannellini beans
½ pound of ditalini or elbow macaroni
fresh parsley, chopped grated cheese.
In a saucepan, fry the garlic gently in the oil until golden brown. Add the tomato sauce and water, and let cook 10 minutes. Add beans, stir gently, and continue to cook on simmer.
Cook ditalini or elbow macaroni al dente, drain, and add to bean mixture. Stir gently. If it gets too thick, add a little more water. Add parsley.
Serve immediately, or else the pasta will absorb all the liquid. This is so good that I would double the recipe, because it is delicious when sprinkled with grated cheese, with Italian brad dipped in the sauce. Some people love it cold the next day, or you can add a little water and warm it up.
Thought you might like to know one of Dom DeLuise's favourite recipes. For those of you who don't know, Dom is famous for :
*An astonishing performance in the new Beastie Boys video 'CH-CHECK IT OUT'.
*A sensational turn as Captain Chaos in the 'CANNONBALL RUN' movies.
*A phenomenal career path that is yet to see him make a decent movie.
This is a genuine recipe for Dom's mum's prize dish...
Mamma's Pasta E Fagioli
2 garlic cloves, minced
2 tablespoons olive oil
1 8-oz can tomato sauce
1 cup water
1 16oz. Can cannellini beans
½ pound of ditalini or elbow macaroni
fresh parsley, chopped grated cheese.
In a saucepan, fry the garlic gently in the oil until golden brown. Add the tomato sauce and water, and let cook 10 minutes. Add beans, stir gently, and continue to cook on simmer.
Cook ditalini or elbow macaroni al dente, drain, and add to bean mixture. Stir gently. If it gets too thick, add a little more water. Add parsley.
Serve immediately, or else the pasta will absorb all the liquid. This is so good that I would double the recipe, because it is delicious when sprinkled with grated cheese, with Italian brad dipped in the sauce. Some people love it cold the next day, or you can add a little water and warm it up.