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