Pasta E Fagioli for Two
Ingredients
- 1 tablespoon EVOO
- 3 ounces pancetta or bacon chopped fine
- 1 small onion chopped fine (about ½ cup)
- 2 celery ribs chopped fine
- 2 medium garlic cloves pressed through a garlic press
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 anchovy filets mined to a paste
- 1 15 oz canned whole tomatoes cut into pieces with scissors
- 1 parmesan cheese rind
- 1 15 oz can of cannellini beans undrained
- 1 quart chicken broth
- 4 oz ditalini or other small pasta
- ¼ cup fresh parsley chopped
- 2 ounces grated parmesan cheese
- Salt and Pepper
Instructions
- Heat oil in a large Dutch oven over medium-high heat until shimmering. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 – 5 minutes.
- Add the onion and celery, cook for 5 – 7 minutes until the vegetables are soft
- Add the garlic, oregano, red pepper flakes, and anchovies; cook stirring constantly for about 1 minute
- Add the tomatoes and scrap up any brown bits from the bottom of the pan
- Add the cheese rind and beans, bring to a boil and reduce heat to low and simmer for 10 minutes
- Add the chicken broth, 1 teaspoon of salt and fresh ground pepper to taste, increase heat to high and bring to a boil
- Add the pasta and cook until tender 6 – 10 minutes
- Discard the cheese rind. Off heat stir in parsley and adjust the seasoning as needed
- Ladle into bowls, drizzle each bowl with olive oil and sprinkle with grated parmesan
- Serve with crusty bread
Cozy and perfectly portioned. Great balance of beans, pasta, and broth.