{"id":725,"date":"2016-01-25T14:38:07","date_gmt":"2016-01-25T19:38:07","guid":{"rendered":"http:\/\/www.gilcanrun.com\/?p=725"},"modified":"2016-01-25T14:38:07","modified_gmt":"2016-01-25T19:38:07","slug":"it-was-either-pictures-or-a-recipe","status":"publish","type":"post","link":"http:\/\/www.gilcanrun.com\/?p=725","title":{"rendered":"It was either pictures or a recipe"},"content":{"rendered":"

So it’s been a busy day and still no proper Internet. So instead of pictures of Sorrento I will just give you the recipe. Also, I ran yesterday<\/a> and got my 30 miles in for the week. Sorry to keep this short but it’s late and I have to get home and cook, plus my phone battery is dying.<\/p>\n

So, quick and easy pasta fagioli recipe.<\/p>\n

Ingredients<\/p>\n

1 can Ceci beans (chick peas)<\/p>\n

1\/2 package ditalini pasta<\/p>\n

4 cloves garlic (sliced thin)<\/p>\n

1 14 Oz can tomato puree<\/p>\n

1 Tbsp crushed red pepper<\/p>\n

2 Tbsp olive oil<\/p>\n

1\/2 tsp salt<\/p>\n

1\/2 tsp pepper<\/p>\n

2 Tbsp romano cheese (grated)<\/p>\n

Directions<\/p>\n

Cook ditalini per package instructions. Do not drain fully, leave about 1\/2 cup water in with pasta, \u00a0and save about 1 cup pasta water on side, in case pasta is too dry.<\/p>\n

Sautee garlic slices in olive oil, in large enough pan to fit all ingredients. Once soft and translucent, add tomato puree, beans, salt and pepper (both kinds). Add pasta with water, stir in romano cheese. If pasta is still tight, add water until it is slightly soupy and creamy. Enjoy!<\/p>\n

Sorry for the quickie tonight, still delayed on getting phone and Internet. Have fun, keep running and remember; if Gil Can Run then so can you!<\/p>\n

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