Nonna’s quick and hearty meal for when she didn’t have meat in the fridge. This Pasta e Fagioli recipe is literally translated to pasta and beans – YUM.
Pasta e Fagioli or Pasta Fazool is an Italian comfort food staple. Each family typically has their own way of making it; some make more of a soup, others more of a pasta sauce. Just search Pasta e Fagioli or Pasta Fazool and you’ll get a boatload of different recipes – but all in all, Pasta e Fagioli is basically any recipe that puts pasta and beans at the forefront.
I found one with escarole from Bon Appétit, and oh my I will try that one next (my obsession with escarole still being at a high after the Escarole & Cannellini Bean Soup post). Differences in the two recipes?! This Pasta e Fagioli recipe only takes 5 ingredients and can be served in less than 30 minutes! Plus it’s how my Nonna would make it or at least one of her versions – therefore it’s ultra comfort food because Nonna made it! Also, I find it especially good because although it is so quick, I usually use homemade canned tomatoes that my family and I work so hard at canning in September and I find it makes this recipe extra special.
Don’t fret though! You definitely don’t need to have homemade canned tomatoes to make this dish. I suggest San Marzano canned tomatoes due to their yummy flavor, but any will do! I typically can my tomatoes with a sprig of parsley and another of basil, so feel free to season your tomatoes with some of your favorite herbs or buy the canned tomatoes packaged with Italian spices!
Anywhos! Personal life update: finished all my master’s classes (hopefully, pending getting my marks back) and I’m getting ready to attend two conferences this month! Lab life is gonna spice up a bit since I can fully focus on research – YAY!
Hope you like this recipe!
- 3 tbsp. olive oil
- 1 small onion diced
- 3 cloves of garlic minced
- 1 can 28oz san marzano tomatoes, diced
- 1 can 19oz romano beans, drained and rinsed
- 450 g 1 pkg tubetti rigati
Cook pasta according to package instructions.
Meanwhile, heat oil over medium-high heat and sauté the onions till softened, about 3 - 5 minutes.
Add garlic and stir until fragrant, about 1 minute.
Add tomatoes and reduce heat to a simmer for 10 - 15 minutes.
Add beans and heat through.
Mix tomatoes-bean mixture with drained pasta. Serve with grated parmesan cheese.
Did you make this recipe?
I wanna see your tasty creations!