How to Make Delicious Pasta e Fagioli
For many people of Italian descent, pasta e fagioli (pasta and beans) is a comfort food that brings back pleasant memories of childhood and family. This is not a Sunday dish, served in the dining room, but a mid-week, eat-in-the-kitchen peasant meal. Delicious, nourishing, and inexpensive, this dinner can be made in about 30 minutes using ingredients you can keep on-hand in your pantry.
There are many recipes for pasta e fagioli and the only common denominator is that they all include some kind of pasta and some kind of beans. Many people make it as a soup, but my recipe is for a pasta dish. There is much debate within my own family about the rest of the ingredients, but I think that my take on this is closer to the classic recipe. (Be cool cousin Theresa).
1 box Ditalini pasta
1 can (28 oz) whole Italian tomatoes
1 can (19 oz) Cannellini beans (white kidney beans)
1 large Onion - diced
4 cloves Garlic - finely diced
3 tablespoons fresh chopped Parsley or 1 tablespoon dried
1/2 teaspoon dried Oregano
Fresh ground black Pepper to taste
2 tablespoons Olive Oil
A large pot of boiling, salted water for the pasta
Romano cheese for serving
Set the pot of water on the stove on high heat. When the pasta water is boiling, add a tablespoon of salt to the water along with the pasta. Cook the pasta according to the instructions on the box. Drain the pasta and put it into a large serving bowl.
Note: If you start heating the water for the pasta after you chop the onions, the pasta and the sauce will be ready at the same time. Don't be fooled by the size of the pasta box. This makes a lot of pasta fagioli.
Careful with the Onions and Garlic
Heat the olive oil in a large pan and add the onions and garlic. After a minute or two, turn the heat down very low. Cook the onions, stirring frequently until they're translucent and very tender.
You don't want to brown the onions or they will give the sauce a bitter taste. When they start to stick to the pan, add the can of tomatoes with the juice. Cut the tomatoes into bite-size pieces in the pan with a knife and fork and then mash them with the fork.
Add the parsley, oregano, and lots of fresh ground pepper. Bring to a boil, cover, reduce to a simmer and cook for about 20-30 minutes or until the pasta is done.
Add the can of canellini beans to the
with the liquid and stir lightly to heat through.
Pour the sauce over the cooked and drained pasta and toss to coat. Serve with grated cheese and crusty Italian bread.
- Add red pepper flakes or chopped cherry peppers to kick it up a bit.
- Instead of olive oil, render bacon or pancetta until crisp. Set the meat aside. Remove and discard all but 2 tablespoons of fat from the pan. Use that instead of the olive oil. Top each serving with the crumbled meat.
- Use fresh homegrown tomatoes. Just remember that you'll need to adjust the salt.
- Add chicken stock to make it a soup. Adjust salt and pepper as needed.
How do you prefer your Pasta e Fagioli?
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