Pasta e Fagioli Recipe -Tubettini Pasta With Cannellini Beans
Pasta e Fagioli - Ditalini/Tubettini Pasta With Cannellini Beans
My Authentic Pasta e Fagioli recipe will make your taste buds sing with joy! This classic dish is easy to make and tastes amazingly delicious!
Equipment
- 1 Dutch Oven or Saucepan
Ingredients
- 1 pack - 450 grams Ditalini pasta
- 2 16oz. cans cooked cannellini beans
- 2 tbsp olive oil
- 150 grams pancetta - cut into small pcs
- 1 onion - diced
- 5 cloves of garlic - minced
- 1 can-15 0z diced tomatoes
- 1 tbsp - dry crushed rosemary
- 1/2 tsp crushed black pepper
- 1/2 tsp crushed red pepper flakes
- salt to taste
- 6 cups of water
- 1/2 cup grated parmesan cheese
Instructions
- Add olive oil to hot Dutch oven/saucepan
- Once oil is hot add pancetta and cook till begins to brown & crisp up
- Next add diced onion and saute until translucent - about 2 minutes
- Add garlic, saute for 30 seconds, then add diced tomatoes
- Cook for 2 minutes on medium flame until tomatoes begin to soften/mush
- Toss in dry rosemary, salt, black pepper & red pepper flakes. Mix well
- Now add water, mix well, then add cannellini beans
- With a masher crush half the cannellini beans then add Ditalini pasta
- Continue cooking on medium for about 10 minutes until pasta is el dente
- Your Pasta Fagioli is done and ready to be plated!
- Transfer to pasta bowl & garnish with remaining parmesan cheese
- Bon Appetit!
