Discover the Heartwarming Comfort of Pasta e Fagioli
Pasta e Fagioli, meaning “pasta and beans,” is a beloved Italian classic that brings warmth and comfort to the table. Known for its simple ingredients and rich flavor, this dish is a staple in Italian households. It originated as a peasant dish, made with inexpensive pantry staples, but has since become a favorite worldwide. Whether you’re cooking for a family dinner or looking for a quick and satisfying meal, Pasta e Fagioli is an excellent choice.
This hearty soup combines pasta, creamy beans, and a savory tomato broth, creating a balanced and nutritious dish. Italians often say, “less is more,” and this recipe proves it. With just a handful of ingredients like garlic, onion, pancetta, and fresh basil, you can create an authentic Italian meal that feels like it’s straight from Nonna’s kitchen.
Authentic Ingredients Make the Difference
The secret to an unforgettable Pasta e Fagioli lies in the quality of its ingredients. Pancetta adds a smoky, savory depth, while finely chopped garlic and onions create a fragrant base. The star of the dish is plum tomatoes, hand-crushed to release their natural sweetness and tanginess. Beans, such as cannellini or borlotti, provide creaminess and protein, making the soup both hearty and wholesome.
Using mixed small pasta adds texture and absorbs the flavors of the broth. Fresh basil leaves give a burst of freshness, and Pecorino cheese, grated over the top, takes this dish to the next level. For an extra kick, sprinkle some red pepper flakes. Cooking dried beans yourself, rather than using canned, can elevate the flavor and texture even more, as shared by many Italian cooks.
How to Make Perfect Pasta e Fagioli
Cooking Pasta e Fagioli is straightforward and rewarding. Start by heating olive oil in a large pot and sautéing pancetta until it’s lightly crisp. Add garlic and onions, cooking until fragrant. Stir in hand-crushed plum tomatoes and let them cook down for a few minutes. Next, pour in water and add cooked beans, allowing the flavors to meld as it simmers. Season with salt, black pepper, and optional red pepper flakes to your liking.
The final step is adding your pasta directly into the simmering pot. Let it cook until tender, soaking up the flavorful broth. Serve hot with fresh basil, chopped parsley, grated Pecorino cheese, and a drizzle of olive oil. Pair it with crusty bread for a complete Italian meal. Whether you enjoy it as a soup or a thick stew, Pasta e Fagioli is a versatile dish that can be adjusted to your preference.
Another take on this pasta e fagioli recipe is to try the “white version.” This version does not use any tomatoes as this “red version” does. Visit the link HERE to try that recipe!
Pasta e Fagioli Recipe
Equipment
- Large Pot
- Wooden Spoon
Ingredients
- 2 tbsp Olive Oil
- 2 cloves Garlic finely chopped
- ¼ Onion finely chopped
- 1 cup Pancetta diced
- 28 oz Plum Tomatoes crushed by hand
- 4 cups Cooked Beans or canned beans, drained
- 16 oz Mixed Pasta
- to taste Salt
- to taste Black Pepper
- to taste Red Pepper Flakes optional
- to taste Basil fresh leaves for garnish
- to taste Parsley chopped
- to taste Pecorino Cheese grated, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add pancetta and cook until slightly crisp.
- Add garlic and onion, cooking until fragrant and softened.
- Add the crushed plum tomatoes and cook for a few minutes to combine flavors.
- Pour in the beans and some of the water to your liking, stirring to combine. Season with salt, pepper, and red pepper flakes if desired.
- Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes.
- Cook the pasta according to package instructions, stirring occasionally. With two minutes left of cooking, add the pasta to the sauce and beans.
- Adjust seasoning as needed and garnish with fresh basil, parsley and Pecorino cheese before serving.