Pasta e Fagioli
Directions
- 1Render the fat from six pieces of bacon in a large pot over medium heat.
- 2Add one chopped onion, one cup of chopped garlic, a pinch of crushed red pepper, garlic powder, salt, cracked black pepper and one tablespoon of olive oil.
- 3Cook until the bacon is fatty and fabulous, not too crisp.
- 4Add one cup of flour and whisk.
- 5Add the liquid from one can of San Marzano peeled tomatoes and whisk again.
- 6Add one can of rinsed cannellini beans and mash them up with a potato masher.
- 7Add the crushed tomatoes and additional water to get all the tomato out of the bowl.
- 8Add a hunk of Pecorino Romano and two bay leaves.
- 9Let it boil uncovered for about 30 minutes until reduced by about 1/4 of the way down.
- 10Add two cans of rinsed cannellini beans and one pound of ditalini.
- 11Cook until the ditalini are al dente (about 11 minutes).
- 12Add more salt to taste.
- 13Stir in some basil.
- 14Serve with extra Pecorino Romano and a drizzle of finishing oil.
Ingredients
- 6 pieces bacon
- 1 can San Marzano peeled tomatoes
- 1 chopped onion
- 1 cup chopped garlic
- 1 pinch crushed red pepper
- 1 pinch garlic powder
- 1 pinch salt
- 1 pinch cracked black pepper
- 1 tablespoon olive oil
- 1 cup flour
- 1 can canned cannellini beans
- 1 hunk Pecorino Romano
- 2 bay leaves
- 2 cans canned cannellini beans
- 1 pound ditalini pasta
- 1 handful basil leaves
Equipment
large potwooden spoonpotato masherwhiskcutting boardknifegrater