New Years Day Pasta Fagioli
Directions
- 1Render the fat from six pieces of bacon on medium heat.
- 2Crush whole peeled San Marzano tomatoes.
- 3Add one chopped onion, chopped garlic, crushed red pepper, garlic powder, salt, a lot of cracked black pepper, and olive oil to the pot.
- 4Once the bacon is rendered to your liking (not too crisp), sprinkle flour over it and whisk like crazy.
- 5Pour the whole can of water into the pot and whisk again.
- 6Add one can of rinsed cannellini beans and mash them with a potato masher.
- 7Add crushed tomatoes and water to get all the tomato out of the can.
- 8Cut a hunk of Pecorino Romano and add it to the pot.
- 9Add two bay leaves.
- 10Let it boil uncovered for about 30 minutes.
- 11Once it's reduced about 1/4 of the way down, add two more cans of rinsed cannellini beans.
- 12Add one pound of ditalini.
- 13Cook until the ditalini are al dente, about 11 minutes.
- 14Add a little bit more salt to layer the flavors.
- 15While it's still boiling, drop in some fresh basil.
- 16Serve with more Pecorino Romano and a drizzle of finishing oil.
Ingredients
- 6 pieces bacon
- San Marzano whole peeled tomatoes
- 1 chopped onion
- chopped garlic
- crushed red pepper
- garlic powder
- salt
- cracked black pepper
- olive oil
- flour
- 1 can water
- 1 can rinsed cannellini beans
- crushed tomatoes
- 1 hunk Pecorino Romano
- 2 bay leaves
- 2 cans rinsed cannellini beans
- 1 pound ditalini
- basil
- finishing oil
Equipment
potwhiskpotato masher
Tips
- Don't want bacon too crisp, fatty and fabulous is desired.
- Mash some of the cannellini beans with a potato masher for thickening, no need for a blender.
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