Pasta e Fagioli: A Comforting One-Pot Dish from My Family to Yours

By Brando de Oliveira

Introduction

As a child growing up in an Italian-American household, the aroma of simmering pasta e fagioli was a constant presence in our kitchen. This humble yet deeply satisfying dish, also known as pasta fazool, was a staple in my family’s cooking repertoire. My grandmother and mother probably prepared pasta e fagioli more frequently than any other recipe, with the possible exception of our treasured Sunday sauce. Today, I want to share with you my preferred method for creating this comforting, one-pot meal using just a handful of simple ingredients.

The Beauty of Simplicity

One of the most beautiful aspects of pasta e fagioli is its simplicity. At its core, this dish is a heartwarming combination of tender beans, al dente pasta, and a flavorful broth. The magic lies in the quality of the ingredients and the care taken in preparation. Over the years, I’ve experimented with countless variations, but I always find myself returning to the essentials.

Ingredients for Authentic Flavor

To begin, you’ll need a 29-ounce can of cannellini beans. In Italy, borlotti or cranberry beans are more commonly used, but cannellini beans are a fantastic substitute and are readily available in the United States. If you prefer to use dried beans, you’ll need to soak them overnight and ensure they’re fully cooked before incorporating them into the dish.

For the aromatic base, I opt for about 4 ounces of pancetta. The rendered fat from the pancetta adds a luxurious depth of flavor to the broth. If you don’t have pancetta on hand, you can use lard, bacon fat, or even olive oil for a vegetarian version. Dice half an onion and mince 3-4 cloves of garlic, adjusting the amount to your personal taste.

To add a touch of sweetness and acidity, I include just 2 crushed San Marzano tomatoes. You can also use a small amount of tomato paste if you prefer a more concentrated tomato flavor. Some recipes omit tomatoes altogether, so feel free to adapt based on your preferences.

One of my secret weapons for an ultra-flavorful broth is Parmesan rinds. Whenever you finish a block of Parmesan cheese, be sure to save the rind. These rinds can be stored in the freezer for extended periods and added to soups, stews, and of course, pasta e fagioli, for an incredible boost of savory umami.

Finally, you’ll need 1/2 pound of pasta. I’m partial to ditalini, but any small pasta shape will work beautifully. Finish the dish with a drizzle of high-quality extra virgin olive oil and season with salt and pepper to taste.

The Key to Creamy Consistency

One crucial tip for achieving a luxuriously thick and creamy consistency is to blend a portion of the beans before adding the pasta. You can use an immersion blender directly in the pot or remove some of the beans and blend them in a regular blender. This step helps to create a heartier, more satisfying broth. Just be sure to do this before adding the pasta, as it becomes more challenging to blend once the pasta is in the pot.

Cooking the Pasta Directly in the Broth

Another essential element of my pasta e fagioli recipe is cooking the pasta directly in the broth. This technique allows the pasta to absorb all the incredible flavors of the broth and results in a more cohesive dish. As the pasta cooks, it will drink up a significant amount of liquid, so keep an eye on the pot and add a bit more water or broth as needed. Stir the pot frequently to prevent the pasta from sticking to the bottom.

Finishing Touches and Serving Suggestions

Once the pasta is perfectly al dente, remove the pot from the heat. The pasta e fagioli will continue to thicken as it sits, so feel free to add a splash more water or broth to achieve your desired consistency. Drizzle with a generous glug of your best extra virgin olive oil and serve alongside crusty bread for sopping up every last drop of the heavenly broth.

One of the many joys of pasta e fagioli is that it often tastes even better the next day. The flavors have had a chance to meld and deepen, making it an ideal dish to prepare in advance or enjoy as leftovers. Simply reheat the pasta e fagioli with a bit of additional water or broth to loosen it up, and it will be just as delicious as the day it was made.

A Dish to Warm the Soul

Pasta e fagioli is more than just a meal; it’s a celebration of simplicity, comfort, and the power of lovingly prepared food to nourish both body and soul. This dish has been a constant in my life, from childhood memories in my grandmother’s kitchen to the countless pots I’ve shared with friends and family over the years. It’s a testament to the enduring magic of Italian cuisine, where a few humble ingredients can be transformed into something truly extraordinary.

I hope this recipe becomes a cherished part of your own culinary repertoire, bringing warmth and comfort to your home just as it always has to mine. May your kitchen be filled with the enticing aroma of simmering pasta e fagioli, and may each spoonful remind you of the love and care that goes into every pot.

Invitation to Florian Trattoria, Pizza, Bar:
If you find yourself craving more authentic Italian flavors, I invite you to visit us at Florian Trattoria, Pizza, Bar. Located at 225 Park Ave South (between 18th & 19th St) in the heart of New York City, our restaurant is dedicated to sharing the soul-satisfying dishes of my childhood with our guests.

At Florian, we take pride in using the finest ingredients and time-honored techniques to create a true taste of Italy. From our wood-fired pizzas to our handmade pastas and lovingly simmered sauces, every dish is prepared with passion and a deep respect for tradition.

We would be honored to welcome you into our dining room and share a meal with you. To make a reservation, please call us at 212-869-8800. We look forward to serving you and becoming a part of your own culinary story.

With love from my kitchen to yours,

Brando de Oliveira
Florian Trattoria, Pizza, Bar