Pasta fagioli recipe


  • Yield: 4 Servings
  • Total Time: 1 Hour


  • Extra virgin olive oil
  • ¼ pound pancetta, cut into ¼-inch dice
  • 1 onion, cut into ¼-inch dice
  • Kosher salt
  • Pinch of crushed red pepper
  • 2 cloves garlic, smashed and finely chopped
  • 1 28-ounce can San Marzano tomatoes, passed through a food mill
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 pound ditalini pasta
  • Freshly grated Parmigiano
  • Big fat finishing oil
  • Chopped chives for garnish
How to Make It
  1. Coat a large wide pot with olive oil and add the pancetta. Bring to medium heat and cook the pancetta until it starts to crisp, 4 to 5 minutes. Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2 to 3 minutes more. Add the tomatoes and 1 cup water, season with salt, and bring to a boil (BTB); then reduce to a simmer (RTS) and cook for 15 minutes.
  2. Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
  3. Bring a large pot of well-salted water to a boil. Cook the pasta two-thirds of the way it should still be fairly hard in the middle. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta and the reserved cooking water to the pot with the tomatoes and beans. Continue cooking until the pasta is done, another 3 to 4 minutes. Taste and adjust the seasoning if needed.
  4. Serve sprinkled with Parm and chives and drizzled with big fat finishing oil.

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