Pasta e Fagioli
Pasta Fagoli is an Italian “Peasant” Comfort Meal.. otherwise known as Monday night Dinner at Nonna’s. I grew up with this simple and delicious pasta dish and I hope you love it as much as I do now! It’s an easy dish that you can throw together to keep your family nice, cozy and fed on a fall evening. This dish makes a lot, so leftovers are inevitable for the next day!
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00:00 Introduction
00:15 Welcome back!
00:32 We’re making Keto Chicken Nuggets!
01:17 Ingredients
02:36 Prep the Pasta
03:28 Chop the Veggies
04:36 Time to cook!
06:48 Plate it.
07:06 Time to taste!
08:13 Thanks for watching, come again soon!
Pasta e Fagioli | Mila Martinico
PREP TIME
10 MINUTES
COOK TIME
20 MINUTES
TOTAL TIME
30 MINUTES
SERVINGS
8+
INGREDIENTS
2 Cans of Great White Northern Beans
1 lb of Thick Cut Bacon or Pancetta, chopped into small pieces.
1 Medium White Onion, chopped
3 Small Tomatoes, on the vine, chopped
Olive Oil - 3+ TBSP
1 lb Elbow Macaroni, cooked al dente
1 1/2 Cups of Pasta Water
1/2 cup + more to taste of Pecorino Romano
3 TBSP Garlic Paste
1 Tsp Oregano
Salt to taste
Pepper to taste
DIRECTIONS
Boil a large pot of water. Once boiling, pour in 1 lb of Elbow Macaroni. Cook for 6-7 minutes or until al dente. Do not overcook the pasta as it will finish cooking later.
Scoop out 1 1/2 cups of the pasta water and salt it heavily.
Strain the rest of your pasta into a colander and rinse with cold filtered water. Once rinsed, drizzle a tablespoon or two of olive oil and mix it to distribute the oil. Set your pasta aside in a bowl.
Dice 1 medium white onion and 3 small tomatoes and set aside.
In a large pot, over medium heat, drizzle a tablespoon of olive oil. Chop up your 1 lb of raw bacon (or pancetta) into small pieces. Add your bacon pieces into the pot and sauté until just barely golden brown, just a few minutes.
To your pot, add in your chopped tomatoes and onions. Let them cook down for about 5 minutes. Stirring frequently.
Once your veggies have cooked down, add in 3 TBSP of garlic paste and stir in to avoid burning the garlic.
Add in 1 Tsp of Dried Oregano.
Now we’re going to deglaze the bottom of the pan with the salted pasta water. Add in a a few ladles of the pasta water, reserving a bit for later. Take a spoon and go around the edges and the bottom of the pan, gently scraping up all of the brown “bits” and mixing them in.
Drain 2 cans of Great White Northern Beans and add them into your pot. Then salt and pepper generously. Turn off the heat.
Add in your 1lb of cooked pasta and pour in the remainder of the pasta water. Stir well until all of your ingredients are combined.
Add in 1/2 cup of Pecorino Romano and stir well. Now you’re ready to serve!
When you go to serve your pasta, add a drizzle of olive oil, a sprinkle of salt and pepper and a spoonful of Pecorino Romano as a garnish. Enjoy!
Buon Appetito!
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