It is amazing to see how many versions of Pasta e Fagioli are printed in cookbooks or on the Internet. I searched many recipes for this delicious Italian traditional dish, but could not find one that was similar to the recipe my Mother made and taught me.
Pasta e Fagioli is Italian for pasta and beans. It can be considered a soup or a stew. It all depends on how much liquid you use. My recipe is more like a stew or as Rachel Ray has coined the expression “stoup”. It’s meatless, quick, hearty, and inexpensive to prepare. How many of you remember Dean Martin singing Amore and the famous lyrics “when the stars make you drool just like pasta fazool”? I guarantee this dish will make you drool! Enjoy.
- 2 cloves garlic minced
- 2 28-oz can crushed Italian tomatoes
- 2 19-oz can cannellini beans (white kidney beans)
- 1/2 lb Ditalini pasta (small tube shaped pasta)
- Olive oil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 2 tbs fresh parsley (flat leaf) chopped
- 2 tbs. fresh basil chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper (optional)
- Drain and rinse cannellini beans and set aside.
- Sauté’ minced garlic until translucent. Add crushed red pepper (optional).
- Add tomatoes, salt, pepper, dried oregano, dried basil, fresh parsley, and fresh basil. Stir over medium heat until mixture comes to a boil. Reduce heat to low and simmer for 15-20 minutes until seasonings and tomatoes are well blended. Meanwhile boil a pot of salted water to cook pasta.
- Cook pasta until al dente and drain.
- Add pasta and beans to tomatoes and cook additional 10-15 minutes on low.
- Serve pasta e Fagioli hot along with grated parmesan cheese and crusty Italian bread.
Leftovers can be refrigerated and reheated the next day.