PASTA E FAGIOLI (OLD WORLD STYLE)
Born in Brooklyn I got the opportunity to have some of the best Italian food outside of Italy. My Mother from Italy has since passed and I did not write her recipe down so, this is my rendition. It is one of my favorites, I grew up on this wonderful dish and so will my family.
Provided by Joseph R.
Categories Beans
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium high heat, render pancetta till brown 5-6 minute.
- Add onion, carrot, bay leaf with a pinch of salt and fresh cracked pepper, sauté till onion is translucent about 8 - 10 minutes.
- Add garlic till fragrant about 30 sec.
- Add the can of mashed cannellini beans, stir to combine.
- Add remaining whole beans, stock, tomato sauce, thyme and 1 tsp salt to pot.
- Simmer about 20 - 25 min add pasta cook till tender about 15 minute.
- Add fresh water to level to consistency you prefer cook for 5 minute.
- Adjust seasonings.
- Serve with fresh grated Parmigiano-Reggiano and drizzle of EVOO.
- Enjoy the love!
Nutrition Facts : Calories 840, Fat 11.8, SaturatedFat 2.2, Cholesterol 7.2, Sodium 453.3, Carbohydrate 139.3, Fiber 23.8, Sugar 8.9, Protein 46.3
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