Pasta e fagioli: Easy Comfort Food with Turkey Bacon and Chicken Ham
Pasta e fagioli is a comforting dish made with short pasta, beans, and flavorful ingredients, perfect for a hearty meal.
Equipment
- large pot
- sauté pan
Ingredients
- 400 g short pasta (mezze maniche)
- 200 g borlotti, cannellini or red beans or 500g of pre-cooked beans
- 1 stalk celery
- 2 cloves garlic
- 700 g ripe tomatoes or canned tomatoes
- 2 leaves bay leaves
- 1 tablespoon tomato paste heaping
- 6 tablespoons olive oil
- red pepper flakes or sauce
- Parmesan optional
- salt
- pepper
Instructions
Cooking Instructions
- Soak the beans for 8 hours in water. Drain and place in a large pot of unsalted water. Bring to a simmer and cook for about 1 hour.
- Meanwhile, peel and dice the celery. Peel and halve the garlic cloves. In a sauté pan, heat 4 tablespoons of olive oil and sauté the celery and garlic.
- Blanch the tomatoes by briefly immersing them in boiling water to peel. Chop them coarsely.
- When the garlic starts to brown, remove it. Add the tomatoes, bay leaves, season with salt, pepper, and red pepper, cover, and let simmer for 10 minutes.
- When the beans are cooked but still firm, drain them and add to the tomatoes. Cover and simmer for another 10 minutes until the sauce is thick but not dry.
- Cook the pasta in 4 liters of water with 40g of salt.
- Blend ¼ of the bean sauce until smooth and return it to the sauté pan.
- Drain the pasta when it's ¾ cooked, then finish cooking in the bean sauce. Add a bit of pasta cooking water if the sauce gets too dry.
Notes
This dish can be adjusted to personal taste by adding more spices or toppings as preferred.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 18gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 800mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 8mgIron: 25mg
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