Pasta Fagioli
Serves 610 mins prep30 mins cook
This is an authentic pasta fagioli recipe from Napoli, prepared with olive oil, garlic, celery, cannellini beans, tomato sauce, and mista shape pasta, resulting in a deliciously thick soup-like consistency. Serve it warm with fresh Parmigiana Reggiano for an extra flavor kick.
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What you need
Instructions
1: Saute olive oil, garlic, and celery for 30 seconds on medium heat. 2: Add tomato sauce, 1 cup water, and the can of cannellini beans. Simmer on low for 20 minutes, stirring occasionally. 3: Add pasta, about 4 cups water, beef bouillon (optional), salt, and pepper. Bring to a boil on medium-high heat. 4: Once boiling, reduce temperature to medium-low. If pasta is cooking and water seems to be absorbing quickly, add another 1/2 cup at a time. 5: Cook until pasta is al-dente (about 7 minutes if using mista shape). 6: Serve with fresh Parmigiana Reggiano and a scrunch of black pepper, if desired. Enjoy!View original recipe