Pasta Fagioli or Pasta Fazool. Either way you say it, this is how you make it! This Sicilian family Pasta Fagioli recipe has been in my family for generations and is so good and so easy to make.
Pasta and beans is a classic Italian dish and this one is sure to be in your cookbook for years to come. Get your biggest pot or dutch oven when making this pasta fagioli recipe because this you’ll be looking for leftovers tomorrow, and the next day, and the next…
Pasta Fazool step by step
Put some pasta up to start. You can use any small pasta you want...tubettini, ditalini. Today I used elbow macaroni. Cook it al dente and set it aside.
I love my large Rachael Ray Pasta pot. It's big enough to cook 2 pounds of pasta but small enough to give 1 pound some nice space to move around 🙂
First, we need to break up the tomatoes into small pieces. The Cento San Marzano tomatoes are my favorite to use. They're plump, soft and easily break apart in my hands. If I can't get my hands on some fresh, ripe Jersey tomatoes, Cento is my go-to.
Once the tomatoes are broken up, set them aside. Heat some olive oil in a large pot or Dutch Oven and start frying the vegetables. I use onion, carrots, and celery for my pasta fagioli. Cook until they're soft and then add some garlic.
Add the tomatoes, chicken broth, and beans to the vegetables. Bring to a boil and simmer for about 5 minutes.
PASTA FAGIOLI IN 5 EASY STEPS!
- Heat a large pot with oil - add the onions, carrots and celery. Cook until soft.
- Add the garlic - cook for a minute.
- Add the broth, beans and chopped tomatoes - cook for a few minutes.
- Remove a few scoops of the bean mixture and mash. Add back to the pot.
- Add the macaroni and cook until al dente.
WHO SAID PASTA FAZOOL WAS HARD TO MAKE???
Add some chopped parsley and the macaroni and cook until the macaroni is heated through.
Pasta Fagioli (Pasta Fazool)
- 3 tbsp olive oil
- 2 cloves garlic minced
- 1 large carrot chopped
- 2 stalks celery chopped
- 1 small onion chopped
- 6 plum tomatoes chopped
- 1 qt chicken broth low-sodium
- 2 can cannellini beans
- 1 cup small pasta tubettini or ditalini work
- ½ cup fresh parsley chopped
- salt to taste
- pepper to taste
- red pepper dash
- parmesan cheese grated; to finish
- Put up a pot of salted water and bring to a boil. Cook the pasta until al dente, drain and set aside.
- Heat the oil in a large pot. When heated, add the onions, carrots, and celery. Cook until the vegetables are soft - about 5-7 minutes or so. When the veggies are softened, add the garlic and cook for another minute.
- Add the broth, beans, and chopped tomatoes and cook for 5 minutes.
- Remove a few scoops of the bean mixture and mash or purée. Return to the pot.
- Add the macaroni, most of the chopped parsley and seasonings. Cook until the pasta is cooked al dente.
- Serve in bowls topped with a drizzle of olive oil, the Parmesan cheese and a sprinkling of the chopped parsley. Enjoy!
- Nutritional information provided is an estimate and will vary based on cooking method and ingredients used. It's advised you calculate your own nutritional values if needed.
An Italian staple. This is absolute on a winter’s night