I am thrilled that my two-year-old loves Italian food. Not because I’m 100% Italian, because that’s pretty much what I cook best. Lately she’s loving my Pasta e Fagioli and I’ve been making it weekly for her. While she eats she exclaims, “Yummy! I love pasta and beans!” Can you even stand how cute that is?!
Since it’s become a staple in my house and the perfect dish for fall weather, I thought I’d share it. This recipe is from the kitchen of one of my favorite Rhode Island chefs, John Granata of Camille’s on Federal Hill.
No joke, it took me less than 20 minutes to cook it. They key is having all ingredients on hand of course, like boxed chicken stock and homemade tomato sauce. Jarred sauce would work just fine too.
Pasta e Fagioli
- 1 garlic clove minced
- ¼ cup extra virgin olive oil
- 1 can cannellini beans (I use small cannellini beans by Goya)
- 1 ½ cups cooked Ditalini pasta
- 1 tablespoon butter
- 2 cups chicken broth
- 1 cup fresh tomato sauce
- ¼ cup pecorino romano
- 2 basil leaves torn
- Salt & pepper to taste
Pasta e Fagiole Steps:
- In large sauté pan add oil and garlic.
- Saute slowly.
- Add beans, butter, cheese and cream together, with a fork.
- Add chicken broth, tomato, pasta, basil, salt and pepper.
- Bring just to a boil and serve with crusty bread.