About the Recipe
Pasta e fagiole, pasta fazool, pasta fasul. No matter how you pronounce it, this dish is simply pasta and beans. It's origin is from the Campania region of Italy and the cannellini bean was used in place of meat for those who could not afford such a luxury. It is a healthy and protein rich dish that warms the soul no matter what time of year.
1 medium onion, diced
6oz pancetta or guanciale, diced (optional)
1tbl tomato paste
½ cup fresh or canned cherry tomatoes, diced
2tsp dried Italian seasoning
1 ½ cups chicken or vegetable broth, plus more as needed
Parmesan rind (optional)
2 15oz cans cannellini beans
1 Cup dried Etto Ditalini pasta
Kosher salt and pepper
Good quality olive oil, for serving
Grated parmesan or pecorino romano, for serving
Sliced bread, for serving
Heat 1 tbl olive oil In a large, heavy bottomed pot over medium high heat. Add onions and cook until beginning to brown. Add pancetta or guanciale to the pot and reduce heat to medium. Cook until beginning to brown and some of the fat renders out. Add tomato paste, cherry tomatoes, Italian seasoning and cook until tomatoes begin to simmer, about 1-2 minutes.
Add broth of your choice along with the parmesan rind, pasta, and canned beans. Bring pot to a simmer and cook until pasta is al dente, adding more liquid as needed to maintain a relatively saucey consistency. Usually, about 8-10 minutes.
Remove parmesan rind and discard. Season with salt and pepper. Portion into bowls and garnish with cheese, olive oil, and chili flakes. Serve with bread and enjoy!