Pasta e Fagioli (Pasta Fazool)
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
This is an Italian favorite with a little twist – pasta mista (a/k/a mixed pasta). This helps you use up any odds and ends from your pantry.
Ingredients
- 4 garlic cloves, peeled, thinly sliced
- 1/4 cup olive oil
- 1/2 sweet onion, finely diced
2 tablespoons Tuttorosso® Tomato Paste 6 oz
- 2 cups mini pasta of your choice, mixed, such as ditalini, small shells, elbows and farfalle
1 (28 ounce) can Tuttorosso® San Marzano Style Chopped Tomatoes in Puree with Sea Salt 28 oz
- 1 sprig basil leaves, fresh
- 1 1/2 cups water
- 1 pinch salt
- 1 (14.5 ounce) can cannellini beans, drained and rinsed
- grated Parmesan cheese, for serving
Instructions
Step one
Toast garlic in olive oil until golden, about 5 minutes. Remove from pan with a slotted spoon and transfer to a plate.
Step two
Add diced onion and tomato paste to pan and cook over medium heat until softened, about 8 minutes.
Step three
Add mixed pasta, diced tomatoes, basil and water with a big pinch of salt. Cover and cook for about 10-12 minutes, stirring once or twice to ensure no pasta is sticking to the bottom of the pot. Discard basil sprigs. Add cannellini beans and cook for another minute or two to let the beans incorporate into the sauce. Stir in about 1/4 cup grated parmesan cheese.
Step four
Serve in bowls and top each with some crispy garlic chips and more parmesan cheese.
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