Pasta Fasool Recipe

Name: Pasta Fasool
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups (about 1 pound) dried white cannellini, red borlotti, or speckled red kidney beans, picked over and rinsed; 8 large garlic cloves, 4 crushed and 4 finely chopped; 6 sprigs fresh parsley; 1/4 cup plus 2 tablespoons extra virgin olive oil; 1 celery stalk, including leaves, finely chopped; 1 pound ripe tomatoes, cut in half, seeds squeezed out, and grated against the largest holes of a grater down to the peel; 2 tablespoons tomato paste; 1/2 teaspoon ground red chile; 1 teaspoon freshly ground black pepper; 1/2 cup water; 1 tablespoon dried oregano; 1 pound mixed short pasta

Servings: persons

2 1/2 cups (about 1 pound) dried white cannellini, red borlotti, or speckled red kidney beans, picked over and rinsed
8 large garlic cloves, 4 crushed and 4 finely chopped
6 sprigs fresh parsley
1/4 cup plus 2 tablespoons extra virgin olive oil
1 celery stalk, including leaves, finely chopped
1 pound ripe tomatoes, cut in half, seeds squeezed out, and grated against the largest holes of a grater down to the peel
2 tablespoons tomato paste
1/2 teaspoon ground red chile
1 teaspoon freshly ground black pepper
1/2 cup water
1 tablespoon dried oregano
1 pound mixed short pasta

1
Place the beans in a medium-size saucepan of lightly salted and peppered water and add the 4 crushed garlic cloves and the parsley sprigs.
2
Bring to a boil and cook until the beans are nearly tender, about 1 1/2 hours, replenishing the water as needed.
3
Drain the beans, discard the parsley and garlic, and save 2 cups of the cooking water.
4
In a large casserole, heat 1/4 cup of the olive oil over medium-high heat.
5
Cook the soffritto of celery and chopped garlic until soft, stirring constantly so the garlic doesnt burn, 2 to 3 minutes.
6
Add the tomatoes, tomato paste, red chile, black pepper, and water.
7
Stir, reduce the heat to low, and simmer for 10 minutes.
8
Add the drained beans and oregano and simmer for 30 minutes, stirring occasionally and adding 1 to 2 cups of the reserved bean cooking water while the beans cook, so they are slightly stewy looking.
9
Meanwhile, bring a large pot of abundantly salted water to a boil, cook the pasta until al dente, and drain.
10
Transfer the pasta to the beans and cook until creamy, about 5 minutes.
11
Check the seasonings, pour on the remaining 2 tablespoons of olive oil, and serve immediately.

1031

kcal

Calories

Fat

184

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 12 ingredients. The key ingredients include: 2 1/2 cups (about 1 pound) dried white cannellini, red borlotti, or speckled red kidney beans, picked over and rinsed, 8 large garlic cloves, 4 crushed and 4 finely chopped, 6 sprigs fresh parsley, 1/4 cup plus 2 tablespoons extra virgin olive oil, and more.

Yes, Pasta Fasool 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 Fasool

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