Pasta Fazul

Pasta Fazul
Pasta Fazul or Pasta e Fagioli (Source: 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.”

Stirrin' It Up: Pasta Fazul (Jan. 17, 2019)


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.

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