PASTA FAGIOLI

Pasta Fagioli image

Yield serves: 4 to 6

Number Of Ingredients 13

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Extra virgin olive oil
1/4 pound pancetta, cut into 1/4-inch dice
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch of crushed red pepper
2 cloves garlic, smashed and finely chopped
1 28-ounce can San Marzano tomatoes, passed through a food mill
2 15-ounce cans cannellini beans, drained and rinsed
2 15-ounce cans chickpeas, drained and rinsed
1 pound ditalini pasta
Freshly grated Parmigiano
Big fat finishing oil
Chopped chives for garnish

Steps:

Coat a large wide pot with olive oil and add the pancetta. Bring to medium heat and cook the pancetta until it starts to crisp, 4 to 5 minutes. Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2 to 3 minutes more. Add the tomatoes and 1 cup water, season with salt, and bring to a boil (BTB); then reduce to a simmer (RTS) and cook for 15 minutes.
Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
Bring a large pot of well-salted water to a boil. Cook the pasta two-thirds of the way-it should still be fairly hard in the middle. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta and the reserved cooking water to the pot with the tomatoes and beans. Continue cooking until the pasta is done, another 3 to 4 minutes. Taste and adjust the seasoning if needed.
Serve sprinkled with Parm and chives and drizzled with big fat finishing oil.