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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

  1. Saute 1 tsp minced garlic, 1 tsp shallot in olive oil
  2. Add beans and black pepper, warm through and set aside
  3. Prepare Ditalini al dente according to package instructions
  4. Meanwhile, saute remaining garlic in olive oil, shallot and pancetta until shallot is translucent and pancetta is crisp, about 5 minutes
  5. Add chicken broth, tomatoes and crushed red pepper; simmer on medium heat, about 5 minutes
  6. Drain Ditalini and combine with bean mixture and chicken broth-tomato mixture and heat through on high heat, about 2 minutes
  7. Drizzle with cold extra virgin olive oil and serve with micro-planed Pecorino Romano cheese
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