Pasta e Fagioli
Pasta e Fagioli in less than 45 minutes from start to finish, simply delicious
Ingredients
- 2x 15.5 ounces can of Pinto Beans (31 oz) (880 gr) not rinsed
- 1 small onion chopped
- 2 cloves garlic minced
- 2 small celery stalks chopped
- 2 small carrots chopped
- 6 tablespoons or more chopped tomatoes or 4 plum tomatoes chopped about 1/2 cup
- 1/2 tsp hot pepper flakes or 1 dried hot red pepper
- 3 tablespoons extra virgin olive
- Few sprigs fresh parsley
- 1/3 cup ditalini pasta per person (45 grams)
- 3 cups boiling water
- Salt to taste
- 1 small red onion (optional)
Instructions
- In a pot bring 3 cups of water to a boil lower the heat and keep it on the side.
- In a pot on medium heat add the extra virgin olive oil and onion. Once it starts sautéing add garlic, carrots, celery and hot pepper, cooking until nicely sautéed.
- Add the tomatoes and cook for a few minutes. Add the beans and hot water. Water should be an inch above the beans.
- Cover and let it cook for 15 minutes. Using the wooden spoon (cocchiarella) push the beans against the side of the pot to break up some of the beans. This will create total creaminess. Adjust your salt.
- Add the pasta and parsley. If it’s drying up add a little water but don’t over do it. This is a very important step because you want to achieve that perfect creaminess. Cook until tender. Let it sit a few minutes before serving.
- Serve with olio Santo (recipe on my channel) and sliced red onion just like my nonno Mazzetto did.
- Buon appetito!
Video
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