ASKING MY ITALIAN WIFE TO MAKE PASTA FAGIOLI

Ingredients

• 12 oz Penna Pasta (dry, any short shape works)
• 28 oz Canned Diced Tomatoes (no added salt, crushed by hand after opening)
• 15 oz Canned White Beans (Cannellini) (drained and rinsed)
• 2 tbsp Olive Oil (extra virgin recommended)
• 3 cloves Garlic (minced)
• 1 medium Onion (diced)
• 1 tsp Dried Oregano
• 0.25 tsp Red Pepper Flakes (optional for heat)
• to taste Salt
• to taste Black Pepper
• 0.25 cup Fresh Basil Leaves (chopped)
• 0.25 cup Parmesan Cheese (grated, optional for serving)

Instructions

1. Boil Pasta

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the pasta and cook according to package directions until al dente, usually 9‑11 minutes.

   Time: PT10M

   Temperature: 212°F

2. Prepare Sauce Base

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook another 30 seconds until fragrant.

   Time: PT4M

   Temperature: medium

3. Add Tomatoes and Beans

   Stir in the canned diced tomatoes (with their juices) and the drained white beans. Sprinkle in dried oregano, red pepper flakes, salt, and black pepper. Simmer gently for 8 minutes, allowing the flavors to meld.

   Time: PT8M

   Temperature: low

4. Combine Pasta and Sauce

   Drain the pasta and add it directly to the skillet. Toss everything together, adding a little reserved pasta water if the sauce needs loosening. Cook together for 1‑2 minutes so the pasta absorbs some sauce.

   Time: PT2M

   Temperature: medium

5. Finish and Serve

   Remove the skillet from heat. Stir in the chopped fresh basil. Plate the pasta, sprinkle with grated Parmesan cheese if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

8 g

Fiber

8 g