Pasta e Fagioli (aka Pasta Fazool)

Summary

Recipe Details

Ingredients

1 pound (450g) medium sized thick skinned dried beans (Great Northern Beans if available)
1 cup dry pasta, small shells suggested
1 tbsp olive oil
1 tbsp butter
1 small piece pancetta, diced
1/2 cup yellow onion, diced
1 pinch sea salt
1 tsp black pepper
1/2 tsp crushed red pepper flakes
2 large cloves garlic, minced
2 carrots, peeled and diced into 1" pieces
2 stalks celery, diced into 1" pieces
a few long springs fresh rosemary, chopped
1 tsp anchovies, finely chopped to a puree
4 cups (1 liter) warm chicken broth
2 cups (1/2 liter) reserved pasta water
2 medium tomatoes, peeled, seeded, diced
1 tbsp fresh lemon juice (about 1/2 lemon)
salt, to taste
pepper, to taste
1 cup Parmesan cheese, finely grated
1 small bunch fresh parsley, finely chopped

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Directions

1. Soak beans overnight (ahead of time).
2. Place soaked beans in a pot with 6 cups of cold water, cover and bring to a boil. Reduce heat and simmer for 1 - 1.5 hours partially covered. Add more water during cooking if needed. Test for tenderness after an hour. Drain and chill for up to 3 days.
3. Cook pasta according to package directions. Drain and reserve 2 cups of cooking water and set aside.
4. In a hot pot add butter, olive oil and pancetta. Just before pancetta is done cooking add a pinch of red pepper flakes. When pancetta is brown add onion and salt and cook until translucent and starting to turn golden. Add garlic, rosemary and anchovy mash. Once the garlic becomes fragrant add the celery and carrots. Cook for 3-5 minutes.
5. Deglaze pot with tomatoes. Add beans, broth and reserved pasta water and bring to a boil. Reduce heat and simmer for 20 minutes. After 20 minutes stir in the pasta, lemon juice, and chopped parsley then season to taste, and enjoyt!