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Pasta e fagioli

  • Preparation Time20 mins
  • Cooking Time22 mins
  • Serves4
  • DifficultyMedium
65ml olive oil
2 large cloves garlic, minced
1/8 tsp. hot red pepper flakes
3 peeled plum tomatoes, crushed, from a tin
1/2 tsp. salt
100g to 125g cooked cannellini beans, cooking water reserved
450g cooked ditalini pasta, cooking water reserved
1) In a large saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes.

2) Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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