Pasta e Fagioli

Pasta e Fagioli (Pasta Fazool)

A Classic Italian-American comfort food with rich, creamy flavors.

Pasta

Serves 6
Preparation Time 35 mins
Total Time 2 hours
difficulty moderate
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What you Need:

  • 1 lb short cut, dry pasta

    (I recommend torchio or rigatoni by Rustichella di Abruzzo)

  • 8 oz cherry tomatoes (cut in half)

  • 4-6 leaves fresh basil, torn

  • 2 cloves garlic – whole/smashed

  • 2 Tbs extra virgin olive oil

  • 1 qt dry cannellini, borlotti or kidney beans

  • ½ lb parmigiano-reggiano rinds

  • 1 Cup grated parmigiano-reggiano or pecorino romano

  • 1 bunch fresh parsley

    (chopped fine)

  • Beans:

    1 med stock pot

    1 lb dry cannellini, kidney or pinto beans

    5 sprigs fresh thyme

    10 sage leaves

    4 cloves garlic

    2 tbsp kosher salt

One of the most hearty pasta dishes around. Perfect for any time of year.

Method

Step One

Combine beans, thyme, sage, and garlic in a large stock pot and cover with water. Water level should be about 4 inches above beans. Bring to a boil on high heat then reduce to low-medium for at least one hour. After the beans are cooked add the salt. Let the beans rest in the pot. Tip: soak the beans the night before in cold water and they will cook a little faster.

Step Two

Bring a separate pot of water to a boil. Add pasta and cook for 3 minutes only. Strain and set aside.   

Step Three

Heat a thick-bottomed, 6 quart sauce pot over medium heat. Add olive oil, smashed garlic, cherry tomatoes and basil. Let it cook until the tomatoes are very soft (about 15 mins).

Step Four

Add liquid from the beans and the parmigiano rinds.

Step Five

After simmering for 10 minutes, add the beans and pasta. Stir occasionally. After a few minutes the sauce will start to thicken due to the release of the starch from the pasta.

Step Six

When the pasta becomes al dente remove from the fire. Immediately add parmigiano and parsley. Stir rapidly.

Step Seven

Taste, season with salt and pepper if necessary. Let rest for 5 mins before serving.

Plating Suggestion

Top your bowl of pasta fagioli with parsley and crunchy breadcrumbs for added texture.

Step Eight

Eat!