BATON ROUGE, LA (WAFB) -
Prep Time: 30 minutes
Yields: 6 servings
This recipe is a traditional Italian dish, and is often referred to as “pasta e fagioli” in Italy. The phrase “e fagioli” simply means, “and beans.” Different versions vary throughout Italy, but the two main ingredients always stay the same! In the U.S., it’s called “pasta fazul.”
1 pound Ditalini pasta
2 (15-ounce) cans cooked cannellini beans
¼ cup extra-virgin olive oil
½ cup minced red onions
¼ cup thinly sliced garlic
⅛ tsp red pepper flakes
1 tsp fennel seeds
1 tsp chopped fresh rosemary
1 (12-ounce) can crushed plum tomatoes, with juice
2 cups chicken broth
salt and ground black pepper to taste
½ cup grated Pecorino Romano cheese
¼ cup minced basil
Cook pasta according to package directions. Drain and set aside, reserving cooking liquid.
In a 3-quart saucepan, combine oil, red onions, garlic, red pepper flakes, fennel seeds, and rosemary over medium-low heat. As soon as the garlic begins to color, add tomatoes with juice. With a wooden spoon, break up the larger pieces of tomato.
Increase heat to medium-high and cook 5 minutes. Stir in cooked beans. Add chicken broth, ½ cup at a time, until desired moisture is achieved.
Reduce to simmer and cook 5 minutes. Stir in cooked pasta and cook over medium heat 2 minutes.
Add some reserved pasta cooking liquid if necessary to retain desired consistency. Season to taste with salt and pepper.
To serve, top with cheese and basil.