Pasta e Fagioli

Cold Weather Soup that gets better when it's leftover!!!

Pasta e Fagioli

2 tbsp olive oil

1/8 pound pancetta, chopped - I have used the chopped you can find in the deli dept.

2 sprigs rosemary

2 dried bay leaves

1 medium onions, finely chopped

1 small carrot, finely chopped

1 stalk celery, chopped

4 garlic cloves, chopped

salt and pepper to taste

2 (15oz) cans cannellini beans - drained

1 cup tomato sauce

2 cups water

1 quart chicken stock

1 1/2 cup ditalini (or other shaped pasta)

Shredded Parm for garnish

Crusty bread, for mopping

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herbs. bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Remove rosemary sprigs and bay leaves. Let soup rest and begin to cool for a few minutes before serving.

Source: Rachael Ray

Brie Pasta

This dish is one of my favorites to cook as a side when serving a large group or to take as a meal to someone. It can be "rich" but if you love tomatoes and brie, you will love this pasta.

Brie Pasta

1 cup vegetable oil

4 to 5 tomatoes, seeded and chopped

1 pound brie, remove ryne and tear apart

2 bay leaves

1 tsp dried basil leaves

1 tsp dried oregano leaves

3 cloves garlic, minced

2 1/2 tsp salt

1/2 tsp pepper

1 1/2 pound angel hair pasta

Combine first 9 ingredients and let them sit for 1-2 hours in large bowl on the counter. Remove bay leaves. Boil pasta and combine.

Tomato Pie

As soon as the farmer's market on Kings Drive opens I anxiously await ripe tomatoes. During the summer I make a tomato pie about once a week. I am not a fan of the mayo versions that are so popular here, something about hot mayo doesn't thrill me. Here is my version, no mayo!

Tomato Pie

1 frozen deep dish pie crust

3 cups shredded mozzarella cheese

3 to 4 ripe tomatoes - sliced - sprinkle with Kosher salt and let them rest for 30 minutes

Olive oil

pepper

basil - chopped

Prick sides and bottom of crust and bake at 400 for 5 minutes.

Layer cheese, tomatoes, basil, pepper and brush with olive oil. Repeat.

Bake at 400 for 20 minutes. Cover edges with foil and return for 20 more minutes.

Let stand 20 minutes before serving.