Pasta Fagioli

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 5 cloves Garlic (peeled and minced)
• 2 tablespoons Fresh Parsley (chopped)
• 0.5 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (ground)
• 1 large can (15 oz) Canned Cannellini Beans (drained but keep the liquid)
• 250 grams Small Elbow Pasta (about half a standard 500 g box; can use ditalini or broken spaghetti)
• as needed Water (for boiling pasta and adjusting sauce consistency)

Instructions

1. Boil Water

   Fill the large pot with enough water to later cover the pasta, and bring to a rolling boil over high heat.

   Time: PT2M

2. Prep Garlic and Parsley

   While the water heats, peel and finely mince 5 garlic cloves and chop fresh parsley to about 2 tablespoons.

   Time: PT2M

3. Sauté Garlic

   Add 2 Tbsp olive oil to the pot (or a separate sauté pan) over medium heat, then add the minced garlic. Cook until it turns a light golden color, about 1 minute, stirring constantly.

   Time: PT1M

4. Add Pepper Flakes, Salt, and Black Pepper

   Stir in ½ tsp red pepper flakes, 1 tsp salt, ½ tsp ground black pepper, and half of the chopped parsley. Cook for about 30 seconds.

   Time: PT30S

5. Add Beans and Water

   Add the whole can of cannellini beans together with their liquid, then pour in about ½ cup water to create a thin sauce. Bring the mixture to a gentle boil.

   Time: PT2M

6. Add Pasta

   Add 250 g (half a box) of small elbow pasta to the pot. Stir to ensure the pasta is just covered by the liquid.

   Time: PT1M

7. Simmer Until Al Dente

   Reduce heat to medium‑low and let the pasta simmer, stirring occasionally, until al dente (about 8‑9 minutes). If the liquid evaporates too quickly, add a splash more water.

   Time: PT9M

8. Finish and Serve

   Remove the pot from heat, stir in the remaining fresh parsley, taste and adjust salt or pepper if needed, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

8 g

Fiber

8 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresh Parsley: dried parsley (1 tsp)
• Instead of Red Pepper Flakes: cayenne pepper (¼ tsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Canned Cannellini Beans: Great Northern beans, white kidney beans
• Instead of Small Elbow Pasta: ditalini, broken spaghetti

Equipment Needed

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

Critical Steps — Do Not Skip

• Do not let the garlic burn; it should stay light golden.
• Keep the bean liquid; it contributes to the sauce flavor.
• Watch the pasta during simmering to achieve al dente texture.
• Adjust water level to reach desired sauce thickness.

Chef Tips from the Video

• Reserve a cup of pasta cooking water before draining; it helps bind the sauce.
• Use high‑quality extra‑virgin olive oil for the best flavor.
• Finish with a drizzle of olive oil for extra richness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water.

Freezer: Not recommended; pasta may become mushy after freezing.

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

Make-Ahead Tips

• Rinse and drain the beans ahead of time and keep the liquid in a separate container.
• Pre‑measure the spices and parsley so you can add them quickly while the pasta cooks.

Frequently Asked Questions