Pasta e Fagioli (Pasta Fazool)
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Recipe Intro From lisathompson
This is an Italian favorite with a little twist- pasta mista (aka mixed pasta) lets you use up any odds and ends from your pantry. Choose shapes that are a similar size to ensure even cooking, then add them to a pot of saucy, tomatoey goodness with Tuttorosso San Marzano tomatoes and cannellini beans. It’s comforting, one-pot, and helps reduce food waste! The only remaining question is: Do you call it pasta e fagioli or pasta fazool?
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Recipe Card
ingredients
- 4 cloves garlic, peeled, thinly sliced
- 1/4 cup olive oil
- 2 cups mixed small pasta (such as ditalini, small shells, elbows, and farfalle)
- 1/2 sweet onion, finely diced
- 1 1/2 cups water
- 1 (28 ounce) can Tuttorosso San Marzano-style chopped tomatoes
- 2 tablespoons Tuttorosso Tomato Paste
- 1 sprig fresh basil
- 1 (14 ounce) can cannellini beans, drained and rinsed
- Grated parmesan cheese, for serving
Method
Step 1
Toast garlic in olive oil until golden, about 5 minutes. Remove from pan with a slotted spoon and transfer to a plate.
Step 2
Add diced onion and tomato paste to pan and cook over medium heat, until softened about 8 minutes.
Step 3
Add mixed pasta, diced tomatoes, basil, and water with a big pinch of salt. Cover and cook for about 10-12 minutes, stirring once or twice to ensure no pasta is sticking to the bottom of the pot. Discard basil sprigs. Add cannellini beans and cook for another minute or two to let the beans incorporate into the sauce. Stir in about 1/4 cup grated parmesan cheese.
Step 4
Serve into bowls and top each with some crispy garlic chips and more parmesan cheese.