Pasta & Fagioli

Pasta e fagioli is Italian comfort food stripped down to the essentials, and this version gets it right.

Onions and garlic cook low and slow for 8 to 10 minutes until soft and translucent. That patience pays off. Properly softened onions melt into the sauce and add a sweetness that raw or quickly cooked onions can’t match.

Fresh tomatoes, oregano, thyme, rosemary, and marjoram simmer together for 10 minutes until thick and saucy. Cannellini beans and water go in next and heat through, then cooked rotelle pasta, parsley, and a splash of balsamic vinegar get stirred in at the end.

That half teaspoon of balsamic is the finishing touch that pulls everything together. It adds a subtle acidity and depth that plain tomato sauce can’t deliver on its own.

Pro Tips

• Cook the onions low and slow until truly translucent. Don’t rush this step. Brown onions add a different, stronger flavor than what this dish needs.
• Stir the balsamic vinegar in at the very end. Cooking it too long evaporates the acid and you lose the brightness.
• Use freshly grated Parmesan, not the pre-shredded kind. The difference in flavor and melt is significant.

Variations

• Use ditalini or elbow pasta for a more traditional pasta e fagioli shape.
• Add Italian sausage browned and crumbled for a meatier version.
• Stir in a handful of fresh spinach at the end for color and extra nutrition.