Pasta e Fagioli

(from bubblewrap’s recipe box)

To modify this, I used a lot more garlic, a little bit of harissa, 1 boullion cube, and dill instead of sage. Approx. 1 can of tomato paste and six cups of water, omitting the mushed up bean phase.

Source: Chow Magazine

Prep time: 15 minutes
Cook time: 35 minutes
Serves 4 people

Categories: Tried during Ramadan. Bland unless you spice it up.

Ingredients

  • 1 cup dried tubettini pasta (can substitute ditalini, conchigliette, or small maccheroni)
  • 2 cups cooked small white beans such as cannellini (see Basic Cooked Beans)
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • Leaves from 2 sprigs of fresh rosemary, finely chopped
  • 10 small fresh sage leaves, finely chopped
  • 3 tablespoons tomato paste
  • 4 cups reserved bean-cooking liquid
  • 2 ounces Parmigiano-Reggiano cheese, grated

Directions

  1. Fill a medium saucepan with water. Salt it well and bring to a boil over high heat. Add pasta and cook for 5 minutes. (Pasta will not be fully cooked.) Drain and set aside. Blend 1/2 cup of the beans with a little water in a blender or food processor and set aside.

  2. In a large saucepan, heat the olive oil over medium heat until hot. Add the onions and sweat them by cooking until soft and translucent, about 3 to 4 minutes. Stir in the garlic, rosemary, and sage, and let the mixture cook for 1 minute, stirring constantly.

  3. Stir in the tomato paste and cook until it caramelizes and melts in with the other flavors in the pot, about 2 minutes.

  4. Thin the tomato-paste mixture with the bean-cooking liquid, add the remaining 1 1/2 cups of the beans, and let simmer for 10 minutes. Add the pasta and the bean purée to the soup, and simmer another 5 minutes or until the pasta is tender. Sprinkle with Parmigiano-Reggiano and serve.

  5. Note: Traditionally, pancetta is included in Pasta e Fagioli to provide more-intense flavor. If you want to include it, add 3 ounces of diced pancetta with the garlic. If you prefer some heat, add a few dried red peppers when you put in the herbs.

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