The King of all Pasta: Pasta and Fagioli!

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Ingredients:

  • 1 1/2 cups of dried tubettini pasta
  • 2 cups cooked small white beanssuch as cannellini (see Game Plan note)
  • 2 tablespoons water
  • 3 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 medium garlic cloves, minced
  • 10 small fresh sage leaves, finely chopped
  • Leaves from 2 fresh rosemarysprigs, finely chopped
  • 3 tablespoons tomato paste
  • 4 cups reserved bean-cooking liquid

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Recipe:

  1. Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Add pasta and boil until partially cooked, about 5 minutes. Drain and set aside. Combine 1/2 cup of the cooked beans and the water in a blender or food processor and process until smooth. Set aside.
  2. Heat olive oil in a large saucepan over medium heat. When oil shimmers, add onion and cook until soft and translucent, about 3 to 4 minutes. Stir in garlic, sage, and rosemary and cook for 1 minute, stirring constantly. Season well with salt and freshly ground black pepper. Stir in tomato paste and cook until it caramelizes and melts in with the other ingredients, about 2 minutes.
  3. Thin tomato-paste mixture with bean-cooking liquid, add remaining 1 1/2 cups beans, and let simmer for 10 minutes. Add pasta and bean purée to soup, and simmer until pasta is al dente, about 5 minutes. Adjust salt and pepper if necessary, sprinkle with Parmigiano-Reggiano and a drizzle of olive oil, and serve.

Enjoy It!

Kind Regards,

Lella & Chicca

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