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Pasta Fazool, That’s Amore!
When you’re looking for something hearty and comforting, it’s time to make a pot of pasta e fagioli (or in Newyorkese pasta fazool). It’s one of those dishes that can be made from ingredients in your pantry, and devoured by the spoonful. We recommend an Italian Salad and Garlic Bread on the side. For more delicious, classic pasta recipes, try our Pasta Primavera!
What is Pasta e Fagioli?
Pasta e fagioli is Italian for pasta and beans, and is one of Italian cuisine’s most classic comfort dishes. It’s a dish that makes the most out of its frugal ingredients, and is delicious with or without the pancetta. Some other great recipes from the canon of Italian cooking from basic ingredients are Panzanella and Creamy Polenta.
Ingredients For Easy Pasta e Fagioli
Pasta – The best pasta for pasta e fagioli is a small pasta, ditalini noodles are most commonly used.
Canned beans – cannellini or great northern beans
Pancetta, onion, carrots, and garlic
Tomato sauce, canned diced tomatoes, and chicken stock
Dried herbs – rosemary, thyme, and basil
How to Make Homemade Pasta e Fagioli
Cook the pancetta in a large pot. Remove from the pot and drain on a paper towel-lined plate.
Make the soffrito (onion, carrot, and garlic). Using the fat from the cooked pancetta, cook the onion, carrot, and garlic until soft and fragrant.
Add the liquids and seasonings. Stir in the tomato sauce, diced tomatoes, chicken stock, rosemary, thyme, basil, sugar, salt, pepper, and water. Increase the heat to high and bring to a boil.
Stir in the pasta, reduce the heat to medium, and simmer until the pasta is al dente, 15-18 minutes. Add in the beans and Parmesan cheese and cook, stirring, until warmed through.
Serve. Top each with parsley, parmesan, salt, and pepper to taste.
How to Store Leftovers + Tips
Storage – Leftovers can be stored in the fridge for 3-4 days in an airtight container. You can also freeze leftovers for up to 3 months, but once defrosted the pasta will be softer. See note below.
Make ahead – If you plan to make this ahead, skip adding the water to the soup and don’t cook the noodles until you’re ready to serve. The pasta will continue to absorb the liquid, and your dish just won’t be the same, so it’s best to keep them separate until go time.
Variations – This is easily made vegetarian. Skip the pancetta! You can also forgo the parmesan, depending on your preferences.
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