Pasta with Beans Express
(“Pasta con Fagioli Veloce” – “Pasta e Fasuoli Presto”)
The soup of Pasta e Fasuoli is one of the most known soups. It is prepared
with some variations all over Italy and the world.
Pasta with Beans Express is virtual a new edition, using canned beans that taste almost as good as the beans soaked overnight.
The beauty of this recipe is the taste and the fast and easy preparation.
Ingredients
- 2 14 oz. cans cannellini beans, drained, keep separate
- 2 cups (about ½ lb.) ditalini or broken spaghetti
- 3 tablespoons of olive oil
- 1 onion, finely diced
- 2 cloves of garlic, whole
- 2 medium carrots, finely diced
- 1 medium tomato diced or 2 full tablespoons of chopped dried tomato
- 1 bay leaf
- Crushed red pepper to taste
- Salt and pepper
- 1 cup of your preferred grated cheese
- 3 tablespoons of extra virgin olive oil to drizzle on the pasta
In a 5 ½ quart sauté pan, place 3 tablespoons of oil, the diced onion, carrots, crushed red pepper to taste and the garlic. Cook over medium heat for about 10 minutes stirring occasionally, until the onion is translucent.
Mash 1 can of beans using a fork, vegetable strainer or a blender, puree them, mix with a cup of water and add to the pot. Bring to a boil, add the tomato and the bay leaf then simmer for 10 minutes,
Keep a pot with boiling water, to add to beans and for cooking pasta.
Add 6 cups of hot water and the can of drained beans bring to a boil and add the pasta and 1 tablespoon of salt and black pepper to your taste.
Cook pasta and fagioli at a medium heat, stirring frequently and scraping the bottom. If it becomes to dry add some of the boiling water. Liquid should be 1 inch above beans.
When pasta is tender, taste and adjust for salt.
The Serving
Remove from the heat, discard bay leaf and garlic, add 3 tablespoons of extra virgin olive oil and serve with crushed red pepper and grated cheese on the side.
