Pasta Fagioli is a rustic Italian dish made with al dente pasta and creamy beans in a flavorful broth. It’s wholesome, comforting, and perfect for an easy, satisfying meal at home.
Why We Love This Pasta Fagioli Recipe
The love for Pasta and Beans stems from its delightful blend of textures and flavors. The pasta, whether it’s small ditalini or another shape, creates a satisfying bite, while the beans add a creamy richness. This dish is not only tasty—it’s also nourishing. Packed with protein and fiber from the beans, and enriched by aromatic ingredients like garlic and onion, Pasta and Beans offers a wholesome meal that can be enjoyed any day of the week.
Additionally, this recipe is incredibly adaptable, making it a go-to for many home cooks. You can effortlessly adjust the spice level or add your favorite vegetables to craft a dish that feels personalized to you. Furthermore, it works great as a filling meal on its own, or as a side to accompany a variety of dishes.
Ingredients for Pasta and Beans
To prepare this comforting Pasta and Beans, gather the following ingredients:
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 5 cloves garlic, minced
- 1 medium onion, diced
- 1/4 teaspoon crushed hot red pepper flakes
- 3 (16-ounce) cans cannellini beans, drained
- 6 cups water (to start but add more as needed)
- 3 plum tomatoes, hand crushed
- 1 sprig rosemary (optional)
- 2 cups ditalini pasta (or small shells, elbows, etc.)
- 1 Parmigiano rind (optional)
- Salt and pepper to taste
Method of Preparation
Now that you have your ingredients ready, let’s dive into the exciting part—cooking! Follow these easy steps to create your Pasta and Beans masterpiece.
How to Make Pasta and Beans
Start by taking a large and heavy pot and add the olive oil. Place it over medium heat and let the oil warm up. Once the oil is shimmering, toss in the diced pancetta. Allow it to sauté for about 7 to 10 minutes. You’re looking for the pancetta to become crispy and render most of its fat, which will enhance the flavors of your dish.
After the pancetta achieves a golden crispness, add the diced onions. Sauté the onions for approximately 5 minutes until they become translucent and fragrant. Next, incorporate your minced garlic into the pot. Allow the garlic to cook for about 1 to 2 minutes until it turns golden and aromatic. This is when the kitchen will start to smell divine, inviting you to the table.
It’s time to spice things up! Stir in the crushed hot red pepper flakes and let them cook for about 30 seconds to release their heat. This step will ensure the flavor penetrates the oil thoroughly.
Next, pour in the water along with salt and your hand-crushed tomatoes. Stir well, letting all the ingredients combine. Add the drained cannellini beans into the mixture. If you chose to incorporate the rosemary, now is the time to add that sprig in as well, which will provide a wonderful herbal note. To enrich the flavors even further, drop in the optional Parmigiano rind. Bring everything to a boil and let it do so for 5 minutes.
For that creamy texture you crave, take a spoon and crush some of the beans against the pot’s side. This creates a delicious base that will coat the pasta beautifully.
Now it’s time to add your pasta of choice into the bubbling pot. Give it a good stir and let it cook until it reaches an al dente texture. Keep an eye on it and stir frequently to ensure even cooking. If you find that the mixture is getting too thick, don’t hesitate to add additional water to reach your desired consistency.
Once cooked, do a taste test! Season with more salt, pepper, and hot red pepper flakes as you see fit. When everything is just right, your Pasta and Beans will be ready to serve!
How to Serve Pasta and Beans
Serving this dish is as easy as making it! Ladle generous portions of the Pasta and Beans into bowls. The dish looks spectacular when garnished. Drizzle a touch of high-quality olive oil over the top for added flavor and visual appeal.
You can also sprinkle freshly grated cheese on each serving, if desired, adding extra depth to the dish. Lastly, to make the meal even more satisfying, serve it alongside crusty bread. Whether you choose to dip it or enjoy it separately, the bread complements the dish perfectly, absorbing the delightful broth.
Expert Tips for Making the Best Pasta and Beans
Fresh Ingredients Matter: Utilizing fresh garlic, tomatoes, and herbs can elevate your dish significantly. Fresh flavors contribute to the overall taste and appeal.
Don’t Skimp on the Fat: The olive oil and pancetta provide essential flavor. If you are looking to keep this dish lighter, you can reduce the amount of pancetta or even skip it entirely, but the depth of flavor will be affected.
Customize Your Beans: While cannellini beans are standard, feel free to experiment with different varieties, like navy or great northern beans. Each type brings a unique texture and taste.
One-Pot Wonder: This is a one-pot recipe, which not only simplifies cooking but also makes clean-up a breeze. Make sure to scrape up any browned bits from the bottom of the pot for added flavor.
Adapt the Spiciness: Control the heat by adjusting the amount of red pepper flakes. If you prefer a milder taste, you can reduce or omit them entirely.
Don’t Rush the Process: Allowing the flavors to meld during the cooking process enhances the overall taste. Take your time to let everything simmer together.
Play with Texture: If you prefer a smoother texture, you can use a potato masher to crush a few more beans in the pot before serving.
Leftovers Are a Treat: Pasta and beans often taste even better the next day, once all the flavors have had more time to blend together.
How to Store Pasta and Beans
If you happen to have leftovers (which is quite likely as this dish serves a generous amount), storing them is simple. Allow the Pasta and Beans to cool completely before transferring them into an airtight container. Portion out the leftovers to make it easier for reheating later. They can be stored in the refrigerator for up to 3 days.
When you’re ready to enjoy them again, reheat on the stovetop. If the mixture has thickened too much while stored, add a little bit of water or broth to reach your desired consistency.
Variations of Pasta and Beans
One of the beauties of Pasta and Beans is its adaptability. Here are a few variations to consider:
Vegetable Mix: Including sautéed vegetables like spinach, kale, or carrots can enhance the dish without compromising its essence. Toss them in with the onions for an added nutritional boost.
Different Pasta Shapes: While ditalini is traditional, feel free to experiment with other small pasta shapes or even gluten-free options if necessary.
Herb Adjustments: Besides rosemary, you can include other herbs like thyme or basil for a different aromatic profile.
Add Some Greens: Throw in a handful of fresh spinach or kale during the last few minutes of cooking to add a pop of green and extra nutrients.
Garnish Options: Instead of just olive oil and cheese, consider adding fresh herbs like parsley or basil on top for a vibrant, fresh finish.
FAQ About Pasta and Beans
What is Pasta and Beans?
Pasta and Beans is a traditional Italian dish made by combining pasta with beans, usually cooked in a flavorful broth with ingredients like garlic, olive oil, and tomatoes.
Can I make Pasta and Beans vegan?
Yes! You can easily make a vegan version by omitting the pancetta and Parmigiano rind, using vegetable broth instead of water for a more robust flavor.
How do I fix the consistency of pasta and beans if it’s too thick?
If you find that your Pasta and Beans is thicker than desired, simply add a small amount of water or broth while reheating to bring it back to the preferred consistency.
What types of beans can I use for Pasta and Beans?
While cannellini beans are popular, you can also experiment with navy beans, great northern beans, or any other variety you enjoy.
Can I prepare Pasta and Beans ahead of time?
Yes, Pasta and Beans can be made ahead of time. Just store it in the refrigerator and reheat when you’re ready to enjoy it.
Pasta Fagioli
Equipment
- Large Heavy Pot
- Wooden spoon
- Measuring Cups and Spoons
Ingredients
- 1 Tbsp. olive oil
- 4 oz. pancetta diced
- 5 cloves garlic minced
- 1 medium onion diced
- 1/4 tsp. crushed hot red pepper flakes
- 3 cans cannellini beans (16 ounces each, drained)
- 6 cups water add more as needed
- 3 plum tomatoes hand crushed
- 1 sprig rosemary optional
- 2 cups ditalini pasta (or small shells, elbows, etc.)
- to taste salt
- to taste pepper
Instructions
- Heat a large heavy pot over medium heat and add the olive oil.
- Add the pancetta and sauté for about 7 to 10 minutes until crispy.
- Stir in the diced onions and cook for about 5 minutes until translucent.
- Add the minced garlic and cook for 1-2 minutes until golden and aromatic.
- Stir in the crushed red pepper flakes and cook for 30 seconds.
- Pour in the water, add salt, and hand-crushed tomatoes. Stir well.
- Add the cannellini beans, rosemary (if using), and Parmigiano rind (if using). Bring to a boil and let it boil for 5 minutes.
- Crush some beans against the pot’s side for a creamy texture.
- Add the pasta and stir well. Cook until al dente, stirring frequently. Adjust consistency with more water if needed.
- Season with additional salt, pepper, and red pepper flakes to taste. Serve hot.
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