Pasta e fagioli is a classic Italian peasant-style dish, and the combination of a soupy broth of pasta and beans, or chickpeas such as in ciceri e tria found in Puglia, is very satisfying. This is a fast version using canned cannellini beans.
- 300 gm dried ditali
- 2 tbsp olive oil
- 1 small onion, diced
- 80 gm pancetta, cut into lardons
- 1 tbsp rosemary, coarsely chopped
- 2 garlic cloves, finely chopped
- 500 ml (2 cups) chicken stock
- 400 gm canned baby Roma tomatoes or cherry tomatoes
- 400 gm canned cannellini beans, drained
- Extra-virgin olive oil, for drizzling
- Finely grated parmesan (optional), torn basil leaves and bread, to serve
- 1Cook pasta in a large saucepan of boiling salted water until al dente
(8-10 minutes). Drain well.
- 2Meanwhile, heat olive oil in a saucepan over medium-high heat. Add onion and stir until softened (5 minutes), then add pancetta and stir until starting to crisp (5 minutes). Add rosemary and garlic and stir until fragrant and rosemary is crisp (2 minutes). Add stock and tomatoes, bring to the boil and season to taste, then stir through beans and ditali.
- 3Ladle into bowls, drizzle with extra-virgin olive oil and top with parmesan and basil. Season with pepper to taste and serve with bread.