How to make Pasta Fagioli - Cara Di Falco - Cara's Cucina

Ingredients

• 1 pound Ditalini Pasta (small tube-shaped pasta, also called "little fingers")
• 1 tablespoon Italian Extra Virgin Olive Oil (good quality for sautéing)
• 0.5 medium Onion (chopped)
• 2 cloves Garlic (minced)
• 0.5 cup Crushed Tomatoes (can be canned crushed tomatoes or leftover tomato sauce)
• 2 15‑ounce cans Cannellini Beans (drained, reserve the liquid)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 pinch Oregano (optional)
• 1 pinch Red Pepper Flakes (optional for heat)
• 2 tablespoons Parmesan Cheese (freshly grated for serving)

Instructions

1. Boil Water

   Fill a large stockpot with 6‑8 quarts of water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT10M

   Temperature: 212°F

2. Cook Pasta

   Add the ditalini pasta to the boiling water and cook until al dente, about 8 minutes.

   Time: PT8M

   Temperature: 212°F

3. Reserve Pasta Water and Drain

   Before draining, ladle out 1 cup of the hot pasta water and set aside. Then drain the pasta in a colander.

   Time: PT2M

4. Sauté Aromatics

   In the same pot, heat 1 tablespoon of Italian olive oil over medium heat. Add the chopped onion and sauté 3‑5 minutes until translucent.

   Time: PT5M

5. Add Garlic

   Stir in the minced garlic and cook for about 1 minute until fragrant.

   Time: PT1M

6. Incorporate Tomatoes

   Add ½ cup crushed tomatoes (about 3‑4 tablespoons) and cook, stirring, for 2 minutes until the mixture darkens slightly.

   Time: PT2M

7. Add Beans and Liquids

   Add both 15‑ounce cans of cannellini beans (drained) along with a splash of the reserved bean liquid and the reserved pasta water. Stir to combine and ensure the soup is just covered.

   Time: PT2M

8. Re‑introduce Pasta and Simmer

   Return the cooked ditalini pasta to the pot, season with salt, black pepper, a pinch of oregano, and a pinch of red pepper flakes. Reduce heat to low and let the soup heat through for 5 minutes.

   Time: PT5M

9. Serve

   Ladle the soup into bowls and finish each serving with a generous sprinkle of freshly grated Parmesan cheese.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

40 g

Fat

5 g

Fiber

8 g