Pasta e Fagioli
Recommended Pasta Shapes: Ditalini, Orzo, Gnocchi Napoletani

A classic one pot dish using a small pasta, Ditalini is the traditional choice but use whichever shape you prefer or have on hand.

8oz pasta
olive oil
2oz pancetta, diced (optional)
1 small onion, diced
1 celery stalk, diced
1 small carrot, diced
3-4 cloves garlic, minced
1 bay leaf
1 sprig fresh rosemary
red pepper flakes (optional)
1 (14oz) can crushed tomatoes
2 (15oz) cans cannellini or borlotti beans, drained and rinsed
4 cups stock or water
a parmesan rind (optional)
grated Parmesan
salt and black pepper

If using pancetta, render it in a wide pot over medium heat until crisp, then set aside, leaving the fat behind. Warm a drizzle of olive oil in the same pot and add the onion, celery, and carrot. Cook until softened, about 8 minutes.

Add the garlic, bay leaf, rosemary, and a pinch of red pepper flakes if using, and let it turn fragrant, a minute or so. Add the crushed tomatoes and let them cook down slightly, another few minutes.

Add half the beans, mashing them roughly as they go in to thicken the broth. Add the remaining whole beans, the stock, and the parmesan rind if using. Bring to a simmer and let it cook for 15-20 minutes to let the flavors come together.

Add your pasta directly to the pot and cook, stirring occasionally, until al dente and the broth has thickened around everything. Remove the bay leaf, rosemary sprig, and parmesan rind before serving.

Season generously with salt and pepper. Finish with the crisped pancetta if using, a drizzle of good olive oil, and a handful of grated Parmesan.