Pasta e Fagioli

Ingredients

• 2 pounds Plum Tomatoes (Rinse and medium dice)
• 4 cloves Garlic (Mince finely)
• 2 tablespoons Olive Oil (Extra‑virgin recommended)
• 1 cup Dry White Wine or Vegetable Broth (Wine adds depth; broth works for non‑alcoholic version)
• 1 teaspoon Dried Thyme (Crushed between fingers before adding)
• 1 teaspoon Dried Oregano (Crushed before adding)
• 1 teaspoon Salt (Adjust to taste)
• 0.25 teaspoon Black Pepper (Freshly ground if possible)
• 8 ounces Ditalini Pasta (small tube) (Cook al dente; do not rinse after draining)
• 15 ounces Cannellini Beans (Drain and rinse)

Instructions

1. Dice tomatoes and mince garlic

   Rinse the plum tomatoes, remove any stems, and dice them into medium pieces. Peel and mince the garlic cloves.

   Time: PT5M

2. Sauté garlic

   Place the medium saucepan over medium heat, add olive oil, and once shimmering, add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to brown.

   Time: PT2M

   Temperature: Medium heat

3. Build the sauce

   Add the diced tomatoes, wine or vegetable broth, dried thyme, dried oregano, salt, and black pepper to the pan. Bring to a boil, then reduce to medium heat and let simmer, stirring occasionally, until the tomatoes break down and the sauce thickens, about 20 minutes.

   Time: PT20M

   Temperature: Medium heat

4. Cook the pasta

   While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions (8‑10 minutes) until al dente. Reserve a cup of pasta water, then drain in a colander without rinsing.

   Time: PT10M

   Temperature: Boiling

5. Prepare the beans

   Open the canned cannellini beans, drain, and rinse under cold water. Set aside.

   Time: PT2M

6. Combine pasta, beans, and sauce

   Add the drained pasta and rinsed beans to the simmering tomato sauce. Reduce heat to low and stir gently, allowing everything to heat through for about 3 minutes. If the mixture seems dry, add a little reserved pasta water.

   Time: PT3M

   Temperature: Low heat

7. Final seasoning and serve

   Taste the dish and adjust salt or pepper if needed. Ladle into bowls and serve hot, optionally with a drizzle of extra‑virgin olive oil or fresh herbs.

   Time: PT2M

Nutrition Facts

Calories

340

Protein

12g

Carbohydrates

55g

Fat

8g

Fiber

10g

Ingredient Substitutions

• Instead of Plum Tomatoes: Roma tomatoes, canned diced tomatoes
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Olive Oil: Avocado oil
• Instead of Dry White Wine or Vegetable Broth: Additional vegetable broth
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Dried Oregano: Fresh oregano (1 tsp)
• Instead of Ditalini Pasta (small tube): Small shells, Elbow macaroni
• Instead of Cannellini Beans: Great Northern beans

Equipment Needed

• Large Pot
• Medium Saucepan
• Colander
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Can Opener

Critical Steps — Do Not Skip

• Sauté garlic until fragrant but not browned
• Simmer tomatoes until sauce thickens (about 20 minutes)
• Do not rinse cooked pasta so it stays starchy
• Heat pasta and beans through just 3 minutes to avoid mushiness

Chef Tips from the Video

• Use a dry white wine for depth; if avoiding alcohol, replace with extra broth
• Crush dried herbs between fingers to release aromatics
• Reserve pasta water – the starch helps bind the sauce

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days

Freezer: Freeze sauce only (without pasta) for up to 2 months; reheated pasta may become mushy

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

Make-Ahead Tips

• Prepare the tomato‑herb sauce a day ahead and refrigerate; reheat gently before adding pasta
• Rinse and drain beans while the sauce simmers to save time

Frequently Asked Questions