Back to 6 servings 2 tbsp extra virgin olive oil, plus more for drizzling 2 clove garlic 1 pinch red pepper flake, optional 14.5 oz diced tomatoes, can substitute 2 to 3 plum tomatoes 2 cup Water, divided 2 can Cannellini beans with their liquid, ~15 oz each 1 tbsp Fresh parsley, plus more for garnish 8 oz small pasta, tubetti or mixed shapes, uncooked 0.5 cup grated parmesan cheese, plus more for serving Salt, to taste Freshly ground black pepper, optional Crusty bread ), optional (try homemade Italian bread
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1 Step 1: Heat the olive oil in a large pot over medium heat. Add peeled, lightly crushed garlic or grate it, add red pepper flake if using, and then sauté until fragrant, being careful not to burn (about 30 seconds).2 Step 2: Add tomatoes (fresh or canned) and crush the tomatoes with a fork, then add 1 cup of water and season with salt. Cover, reduce heat, and simmer for 5 minutes.3 Step 3: Optional: If you used fresh tomatoes, remove tomato skins for a creamier texture.4 Step 4: Add the beans with their liquid and about one tablespoon of chopped fresh parsley. Cook for 1 minute to incorporate flavors.5 Step 5: Add the uncooked pasta, stir well, and cook on medium heat, continuing to stir frequently.6 Step 6: Add 1/2 cup of water and continue to stir. Add another 1/2 cup water after the first one has been absorbed. Cook the pasta for about 10 minutes total, checking often to see if the pasta has finished cooking. Add more water if necessary to cook the pasta and get a velvety texture.7 Step 7: The dish is ready when the pasta is cooked al dente and the sauce is thick and creamy, perfectly coating the pasta.8 Step 8: Add grated cheese and black pepper if using, taste and adjust for salt, garnish with more chopped parsley, and serve immediately.getsaucepan.com/r/2edf386b-fd9d-4955-a606-6427d665f041 · Original: https://feelingfoodish.com/classic-pasta-e-fagioli/
