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