Pasta Fagioli Recipe

Name: Pasta Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra virgin olive oil; 1/4 pound pancetta, cut into 1/4-inch dice; 1 onion, cut into 1/4-inch dice; Kosher salt; Pinch of crushed red pepper; 2 cloves garlic, smashed and finely chopped; 1 28-ounce can San Marzano tomatoes, passed through a food mill; 2 15-ounce cans cannellini beans, drained and rinsed; 2 15-ounce cans chickpeas, drained and rinsed; 1 pound ditalini pasta; Freshly grated Parmigiano; Big fat finishing oil; Chopped chives for garnish

Servings: persons

Extra virgin olive oil
1/4 pound pancetta, cut into 1/4-inch dice
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
2 cloves garlic, smashed and finely chopped
1 28-ounce can San Marzano tomatoes, passed through a food mill
2 15-ounce cans cannellini beans, drained and rinsed
2 15-ounce cans chickpeas, drained and rinsed
1 pound ditalini pasta
Freshly grated Parmigiano
Big fat finishing oil
Chopped chives for garnish

1
Coat a large wide pot with olive oil and add the pancetta.
2
Bring to medium heat and cook the pancetta until it starts to crisp, 4 to 5 minutes.
3
Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes.
4
Add the garlic and cook for 2 to 3 minutes more.
5
Add the tomatoes and 1 cup water, season with salt, and bring to a boil (BTB); then reduce to a simmer (RTS) and cook for 15 minutes.
6
Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
7
Bring a large pot of well-salted water to a boil.
8
Cook the pasta two-thirds of the wayit should still be fairly hard in the middle.
9
Drain the pasta, reserving 1 cup of the cooking water.
10
Add the pasta and the reserved cooking water to the pot with the tomatoes and beans.
11
Continue cooking until the pasta is done, another 3 to 4 minutes.
12
Taste and adjust the seasoning if needed.
13
Serve sprinkled with Parm and chives and drizzled with big fat finishing oil.

583

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Extra virgin olive oil, 1/4 pound pancetta, cut into 1/4-inch dice, 1 onion, cut into 1/4-inch dice, Kosher salt, and more.

Yes, Pasta Fagioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Fagioli

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