ARTICHOKE AND PASTA RECIPE RECIPES

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OLIVE GARDEN PASTA E FAGIOLI RECIPE | TOP SECRET RECIPES



Olive Garden Pasta e Fagioli Recipe | Top Secret Recipes image

Menu Description: "White and red beans, ground beef, tomatoes and pasta in a savory broth." It's amazing how many lousy clone recipes for this delicious chili-like soup are floating around. Cooking message boards, and questionable sites that claim to have "actual restaurant recipes" have for years passed off numerous versions that disappoint home chefs. Other formulas leave out major ingredients that you can clearly see in the real thing, like the carrots, or ground beef, or two kinds of beans. Others don't even get the pasta right—it's clearly ditalini pasta, which are short little tubes. If you want the taste of Olive Garden's famous Pasta e Fagioli at home, this may be the only recipe that will live up to a side-by-side taste test. Beware of imitation imitations! Find more of my Olive Garden copycat recipes here.  Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 25 minutes0S

Prep Time 42 minutes30S

Cook Time 42 minutes30S

Number Of Ingredients 17

Nutrition Facts : Calories 400 calories

PANTRY PASTA RECIPE | REE DRUMMOND | FOOD NETWORK



Pantry Pasta Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 12

1/2 whole red onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup chicken stock or white wine
1/3 cup assorted olives, pitted and roughly chopped 
1 whole jar artichoke hearts, halved
2 cloves garlic, minced
Salt and freshly ground black pepper 
8 ounces pasta, cooked al dente and drained
2 to 3 tablespoons jarred pesto
1/2 cup fork-chunked feta
3 tablespoons dry-toasted pine nuts

Steps:

  • Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally. 
  • Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.

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PANTRY PASTA RECIPE | REE DRUMMOND | FOOD NETWORK
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