Super Quick Pasta Fagioli

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I’m all about authentic dishes, but I’m also all about cutting corners when the results are still delicious. This recipe for Pasta Fagioli arrived in the mail from Bon Appetit almost 20 years ago. I figured if a source I valued as much as Bon Appetit would go through the trouble of sending a single recipe to induce me to subscribe, it’s got to be good. Turns out it’s delicious despite the shortcuts. Serves 4 and is easily doubled.

INGREDIENTS:

  • 2 Tablespoons olive oil, divided

  • 1 garlic clove, minced

  • 4 cups chicken broth

  • 1 (14-16 oz.) can stewed or diced tomatoes with Italian seasoning

  • 1 (14-19 oz.) can cannelloni beans, rinsed

  • 3 Tablespoons chopped fresh basil, divided

  • 6 oz. tubetti or ditalini pasta (or some other small pasta)

  • 2 Tablespoons freshly grated Parmesan

  • salt and pepper to taste

PROCEDURE:

  1. Heat 1 Tablespoon oil in a 3-qt. saucepan over moderate heat until hot but not smoking, then cook garlic, stirring until fragrant, about 30 seconds.  Stir in broth and tomatoes with their juices and bring to a boil, breaking up tomatoes with a fork.

  2. Add beans, pasta, 2 Tablespoons basil, and Parmesan and boil, stirring frequently, until pasta is al dente.  Let stand 5 minutes before serving.  (Pasta will continue to absorb liquid.)  Stir in remaining Tablespoon basil and salt and pepper to taste.

  3. If desired, drizzle with remaining Tablespoon olive oil. Serve immediately.

RecipesSusan JohnsonComment