Pasta e Fagioli

30 mins
Serves 1
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Directions

  1. 1Add 6 pieces of bacon to a pot and render the fat.
  2. 2Add San Marzano whole peeled tomatoes to a bowl.
  3. 3Crush the tomatoes by hand.
  4. 4Add one chopped onion to the pot with bacon.
  5. 5Add chopped garlic to the pot.
  6. 6Add crushed red pepper to the pot.
  7. 7Add garlic powder to the pot.
  8. 8Add salt to the pot.
  9. 9Add cracked black pepper to the pot.
  10. 10Add olive oil to the pot.
  11. 11Stir everything together with a wooden spoon.
  12. 12Add flour to the pot.
  13. 13Whisk everything together in the pot.
  14. 14Add water using the empty tomato can to measure.
  15. 15Whisk again.
  16. 16Add one can of rinsed cannellini beans to the pot.
  17. 17Mash the beans with a potato masher.
  18. 18Add the crushed tomatoes to the pot.
  19. 19Add water to the tomato bowl to get all the tomato out and add it to the pot.
  20. 20Cut a hunk of Pecorino Romano cheese.
  21. 21Pop the Pecorino Romano cheese hunk into the pot.
  22. 22Add two bay leaves to the pot.
  23. 23Let the mixture boil uncovered for about 30 minutes.
  24. 24Add two cans of rinsed cannellini beans to the pot.
  25. 25Add one pound of ditalini pasta to the pot.
  26. 26Cook until the ditalini are al dente.
  27. 27Drop in some fresh basil.
  28. 28Serve the pasta e fagioli in a bowl.
  29. 29Grate Pecorino Romano over the pasta e fagioli.
  30. 30Drizzle with finishing oil.

Ingredients

  • 1 can peeled tomatoes
  • 6 pieces bacon
  • 1 chopped onion
  • chopped garlic
  • crushed red pepper
  • garlic powder
  • salt
  • cracked black pepper
  • olive oil
  • flour
  • water
  • 1 can rinsed cannellini beans
  • Pecorino Romano
  • 2 bay leaves
  • 2 cans rinsed cannellini beans
  • 1 pound ditalini
  • basil
  • finishing oil

Equipment

potbowlwhiskpotato masherknifegraterspoon

Tips

  • Let it boil uncovered for about 30 minutes until it reduces by about 1/4.