Ingredients
- 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
- 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.
- Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
- 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.
- Serve sprinkled with Parm and chives and drizzled with big fat finishing oil.
