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Pasta Fagioli
Pasta Fagioli
by tomjcosta
This was the food of peasants in southern Italy and is now a delicacy. Most restaurants ruin it with mushy pasta and flavorless beans. I always saute the beans in a little garlic, oil and pepper and add to the dish when serving.
1/4 c extra virgin olive oil
1 8 ounce can petite cut tomatoes (drained)
1 8 ounce can white navy beans (drained)
3 cloves garlic (finely minced)
1 shallot (finely minced)
1/2 c chicken broth
1 1/4 inch slice of pancetta (diced)
1 tsp crushed red pepper
1/2 lb Ditalini
- Saute 1 tsp minced garlic, 1 tsp shallot in olive oil
- Add beans and black pepper, warm through and set aside
- Prepare Ditalini al dente according to package instructions
- Meanwhile, saute remaining garlic in olive oil, shallot and pancetta until shallot is translucent and pancetta is crisp, about 5 minutes
- Add chicken broth, tomatoes and crushed red pepper; simmer on medium heat, about 5 minutes
- Drain Ditalini and combine with bean mixture and chicken broth-tomato mixture and heat through on high heat, about 2 minutes
- Drizzle with cold extra virgin olive oil and serve with micro-planed Pecorino Romano cheese
