Pasta E Fagioli (Old World Style) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Born in Brooklyn I got the opportunity to have some of the best Italian food outside of Italy. My Mother from Italy has since passed and I did not write her recipe down so, this is my rendition. It is one of my favorites, I grew up on this wonderful dish and so will my family. Ingredients:
2 tablespoons extra virgin olive oil |
1/8 lb pancetta, diced (about 1/4 inch slice) |
1 onion, medium to large diced |
1 carrot, sliced |
1 bay leaf |
3 -4 garlic cloves, minced |
3 (15 1/2 ounce) cans cannellini beans, divided one can mashed. (don t drain) |
1 quart chicken stock (homemade is always best, in a pinch swanson's organic works well) |
2 -4 ounces tomato sauce (can or left over) |
1/4 teaspoon dried thyme, if fresh use 3/4 tsp |
0.5 (16 ounce) box ditalini |
sea salt |
fresh ground pepper |
Directions:
1. In a Dutch oven over medium high heat, render pancetta till brown 5-6 minute.
2. Add onion, carrot, bay leaf with a pinch of salt and fresh cracked pepper, sauté till onion is translucent about 8 - 10 minutes.
3. Add garlic till fragrant about 30 sec.
4. Add the can of mashed cannellini beans, stir to combine.
5. Add remaining whole beans, stock, tomato sauce, thyme and 1 tsp salt to pot.
6. Simmer about 20 – 25 min add pasta cook till tender about 15 minute.
7. Add fresh water to level to consistency you prefer cook for 5 minute.
8. Adjust seasonings.
9. Serve with fresh grated Parmigiano-Reggiano and drizzle of EVOO.
10. Enjoy the love!
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