Pasta e Fagioli is a perfectly warm, comforting, and cost efficient recipe that has a wonderful combination of deliciously simple and filling ingredients such as San Marzano tomatoes, cannellini beans, celery, pasta, minced garlic, among other fragrant spices to make a perfect meatless meal on a cold Fall evening.
This recipe is simply one of the best recipes for a more authentic Pasta e Fagioli and was graciously handed down several generations of the Yarusso Family, finally to be given my Friend Tricia from her lovely Mother in law when she married her husband Louie.
Pasta e Fagioli is a typical Italian dish, in which was primarily considered a peasant dish, there are several regional variations of this wonderful dish of pasta and beans. There has never been an official recipe for Pasta e Fagioli, often it is has been considered a”national” dish of Italy present in all regions from the beautiful Alps to the tranquil Mediterranean
The ingredients that are typically used in most Pasta e Fagioli include pasta, garlic, onion, broth, olive oil, celery, sometimes depending on the recipe, sage, thyme, parsley, marjoram, pepper, tomato, ham or bacon.
A favored pasta in many Italian versions of Pasta e Fagioli is the “ditali”, but it is also a dish good for using any leftovers of pasta or small-sized pasta as we did tonight by using small shells.
Below you will find the delicious famous Yarusso Family recipe that has been handed down several generations for Pasta e faioli with extremely simple and easy to follow directions to follow…
Pasta e fagioli
- 2 tablespoons olive oil
- 4 of stalks celery, thinly sliced
- 1 large carrot finely diced, optional
- 6 garlic cloves, finely sliced (razor-thin)
- 16 of ounces vegetable stock, or water
- 24 ounces of San Marzano Tomato Sauce
- 3 – (15 ounce) cans of cannellini beans, drained and rinsed
- 2 tablespoons of Italian Herbs
- 2 tablespoons of fresh chopped Italian Parsley
- 1 teaspoon of basil
- 1/8 of a teaspoon ground cayenne pepper
- Kosher salt to taste
- Ground black pepper to taste
- 3 cups of Ditalini or Small Pasta, cooked al dente
- Romano Cheese, to serve
- In a Dutch Oven heat 2 tablespoons of olive oil on medium heat, place thinly sliced celery and the diced carrot in the Dutch Oven, sauté for about 2-3 minutes, add razor-thin sliced garlic, cook another minute careful not to burn the garlic.
- Add 16 ounces of vegetable stock or water to Dutch Oven, 34 ounces of San Marzano tomato sauce, drained and rinsed cannellini beans, Italian Herbs, chopped Italian parsley, basil, cayenne pepper, and kosher salt and pepper to taste.
- Simmer about 20 to 25 minutes, stirring occasionally.
- Add 3 cups of Ditalini pasta or small pasta shells to Dutch Oven and simmer about 4-5 minutes longer
- Ladle Pasta e Fagioli in bowls and top with Romano cheese if desired.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.
Recipe courtesy of Tricia S. Yarusso and the Yarusso family, photo and food styling by Heidy L. McCallum