Pasta Fagioli
A comforting Italian dish featuring al dente pasta and creamy beans, enriched with garlic and pancetta.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding water or broth if necessary.