PASTA E FAGIOLI – Pasta with Beans, Pancetta, and Tomatoes
Ingredients
1 lb. (450g) Tubetti (short-shape tubular pasta)
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
½ cup onions, chopped
pinch of red pepper flakes
2 cup Fresh ripe tomatoes, peeled, seeded, diced; or canned imported Italian plum tomatoes (28-0z. can), crushed
¼ cup Italian Pancetta, diced
1 can(14 oz.) white or red kidney beans or Romano beans, rinsed and drained
¼ cup Romano Cheese, freshly grated
Bring a large pot of water to a boil.
While you are waiting for the water to boil, begin the next step.
In a large skillet, over medium-high heat, heat the olive oil. Sauté the onion and garlic and hot red pepper 2 minutes. Add the Pancetta and cook for an additional 2 minutes. Add the tomatoes and bring to a simmer. Cook for 5 minutes (10 minutes if using fresh tomatoes). Then add the beans and mix thoroughly until they are heated.
Add 1 tablespoon salt to the boiling water, add the pasta, and cook until al dente, about 6-8 minutes. By the time the pasta is cooked, your bean sauce will be ready.
Drain the pasta, (saving one cup of the water) and return the pasta to the pot. Pour the tomato-bean sauce over the pasta and add ½ cup of the water the pasta was cooked in and return the pot to medium heat stirring for approximately 2 minutes. Add the remainder of the water if you want it more “soupy”.
Serve immediately in pasta bowls, sprinkle with Romano cheese.
Serves 4
Preparation and Cooking Time: 15 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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