Grandma’s Pasta Fazool Recipe – How to make Pasta e Fagioli

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 2 Celery Stalks (chopped, keep leaves for flavor)
• 4 cloves Garlic (minced)
• 1/4 cup Fresh Basil Leaves (roughly chopped)
• 28 ounces Canned Whole Peeled Tomatoes (blended until smooth)
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 15 ounces Canned Cannellini Beans (drained and rinsed)
• 12 ounces Spaghetti (or any short pasta)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 1/4 cup Parmesan Cheese (freshly grated, plus extra for serving)
• 1/4 teaspoon Red Pepper Flakes (optional, for heat)

Instructions

1. Prep All Ingredients

   Chop the celery (including leaves), mince the garlic, blend the whole peeled tomatoes until smooth, and measure out all seasonings.

   Time: PT10M

2. Sauté Aromatics

   Heat olive oil in a skillet over medium heat. Add the chopped celery and sauté for 2‑3 minutes, then add the minced garlic and cook another 1‑2 minutes until fragrant.

   Time: PT5M

   Temperature: medium heat

3. Build the Sauce Base

   Stir in the blended tomatoes, fresh basil, dried oregano, salt, black pepper, and red pepper flakes (if using). Bring to a gentle simmer.

   Time: PT10M

   Temperature: low simmer

4. Add Beans and Simmer

   Add the drained cannellini beans to the sauce. Simmer uncovered for 20‑30 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.

   Time: PT30M

   Temperature: low simmer

5. Cook the Pasta

   While the sauce simmers, bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente, about 9‑10 minutes. Reserve 2 cups of the starchy pasta water, then drain.

   Time: PT10M

   Temperature: boiling

6. Finish the Sauce

   Stir the tablespoon of butter into the bean‑tomato sauce until melted. Add the cooked spaghetti directly into the skillet, tossing to coat.

   Time: PT3M

   Temperature: low

7. Add Cheese and Final Seasoning

   Sprinkle the grated Parmesan into the pot, stirring until it melts into the broth. Add a final pinch of pepper and adjust salt if needed.

   Time: PT2M

   Temperature: low

8. Serve

   Ladle the hearty pasta e fagioli into bowls, garnish with additional Parmesan and a drizzle of olive oil if desired.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

55 g

Fat

8 g

Fiber

8 g