Pasta e Fagioli
Recipe type: Dinner
Cuisine: Italian
Serves: 6 to 8
This recipe comes courtesy of Alex Caspero, author of Fresh Italian Cooking for the New Generation (Page Street Publishing Co). She says that this dish reminds her of boisterous family dinners ... and her mom!
  • 1 tbsp extra virgin olive oil
  • ½ small white onion, chopped
  • Salt and freshly ground black pepper
  • 1 tsp crushed red pepper flakes (or more for extra kick)
  • 3 garlic cloves, minced
  • 3-4 fresh whole rosemary sprigs
  • 1 (28 oz.) regular, plain tomato sauce
  • ½ cup chopped fresh parsley leaves
  • 2 (15 oz.) cans cannellini beans, rinsed and drained
  • ½ lb ditalini pasta
  • 2 cups spinach (I used baby spinach)
  1. In a large saucepan, heat the olive oil over medium heat. Add the copped onion and a pinch each of sat, pepper, and crushed red pepper flakes. Sauté for about 5 minutes, until onion is translucent and soft. Add in the garlic and rosemary and cook for 30 seconds, taking care not to burn the herbs or garlic. Add the tomato sauce, parsley, and beans. Reduce heat to low and simmer for 1 hour.
  2. Bring a large pot of salted water to boil over high heat. Add the ditalini pasta and cook until al dente, reserving 3 cups pasta water.
  3. Before serving, remove the rosemary stems, add the cooked pasta to the tomato and bean sauce, and thin with the reserved pasta water. You will probably not use all 3 cups. Add ½ cup at a time, stir, and add more if need be. Thin the tomato sauce until it resembles a soup broth. Stir in the spinach until wilted.
  4. This tastes even better the next day. If you have leftovers, add a little more pasta water before refrigerating.
Recipe by Lizs Healthy Table at