Pasta e Fagioli - Chef Pasquale

Ingredients

• 2 cans (15 oz each) Cannellini Beans (drained and rinsed)
• 1.5 kg Roma (Plum) Tomatoes (peeled and crushed; can use canned crushed tomatoes as alternative)
• 4 cloves Garlic (finely chopped)
• 2 tablespoons Extra Virgin Olive Oil (for sautéing garlic)
• 1 small chili Hot Pepper (optional, thinly sliced)
• to taste Salt (adds flavor; adjust at the end)
• 300 g Ditalini Pasta (or any small pasta shape)
• 4 liters Water (for boiling pasta)

Instructions

1. Prepare Ingredients

   Chop the garlic finely, slice the hot pepper if using, and set the drained beans aside. If using fresh plum tomatoes, peel and crush them; otherwise open the canned crushed tomatoes.

   Time: PT10M

2. Sauté Garlic (and Chili)

   Heat the olive oil in a large saucepan over medium heat. Add the chopped garlic and sliced chili, stirring until fragrant and lightly golden, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium heat

3. Simmer Tomato Sauce

   Add the crushed plum tomatoes to the saucepan, stir, and bring to a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally, until the sauce thickens and develops a sweet, rich color.

   Time: PT30M

   Temperature: Low‑medium simmer

4. Add Beans and Continue Simmering

   Stir the drained cannellini beans into the tomato sauce. Simmer together for an additional 15‑20 minutes so the beans absorb the sauce flavor.

   Time: PT20M

   Temperature: Low‑medium simmer

5. Boil Pasta Water

   While the sauce is simmering, bring 4 L of water to a rolling boil in a large pot. Add a generous pinch of salt.

   Time: PT10M

   Temperature: High heat

6. Cook Pasta

   Add the ditalini pasta to the boiling water and cook until al dente, about 10 minutes. Stir occasionally to prevent sticking.

   Time: PT10M

   Temperature: Boiling

7. Combine Pasta with Bean‑Tomato Sauce

   Drain the pasta using a colander and return it to the pot. Pour the bean‑tomato mixture over the pasta, add a splash of reserved pasta water if needed, and stir to combine. Let everything simmer together for 5 minutes so flavors meld.

   Time: PT5M

   Temperature: Medium heat

8. Final Taste and Serve

   Taste the final dish and add more salt if required. Ladle into bowls and serve hot, optionally garnished with fresh parsley.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

55 g

Fat

8 g

Fiber

10 g

Ingredient Substitutions

• Instead of Cannellini Beans: Great Northern beans, white kidney beans
• Instead of Roma (Plum) Tomatoes: canned crushed tomatoes, San Marzano tomatoes
• Instead of Garlic: garlic paste
• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Hot Pepper: red pepper flakes
• Instead of Salt: sea salt, kosher salt
• Instead of Ditalini Pasta: orzo, small shells

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Saucepan
• Large Pot
• Colander
• Wooden Spoon
• Measuring Spoons (optional)

Critical Steps — Do Not Skip

• Sauté garlic without burning
• Simmer tomato sauce for at least 30 minutes
• Cook pasta al dente
• Combine pasta with sauce and let flavors meld

Chef Tips from the Video

• Use high‑quality extra‑virgin olive oil for a fruity aroma.
• A pinch of sugar can balance acidity if the tomatoes are too tart.
• Finish with a drizzle of cold olive oil and fresh parsley for brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently and add a splash of water if sauce thickens.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato sauce a day ahead; it tastes even richer after resting.
• Cook and freeze the bean‑tomato mixture separately; reheat and add fresh pasta when ready to serve.

Frequently Asked Questions