Pasta e Fagioli
Pasta e Fagioli with Escarole. It was flurrying out this morning so time for some cozy dishes. This one is such an Italian classic and so so comforting when it’s cold. We made homemade pasta and loaded this dish with fresh cannellini beans, Parmesan cheese, escarole, and tons of red pepper flakes. Ok, we may have gone a little too heavy on the pepper flakes but you can adjust as you please! Either way the cold weather and this dish are pretty much what December nights are made for !!
Picture this pasta on a snowy night in December, feeling festive and cozy. This is the ultimate dish for comfy, cozy vibes. It’s got the homemade pasta which is always a comfort food if you ask me. But it’s like a soup dish at the same time. So really all the comforts of winter in one bowl.
The escarole and fresh cannellini beans are equally important. They are really what make this dish. It’s also a little herby with the rosemary. And if you like it spicy then definitely go heavy on the red pepper flakes like we did. Because this dish is perfect for a little heat!
Ingredients:
1 1/2 cups dried cannellini beans; soaked in 1 quart of water and 3 tablespoons of salt overnight
2 carrots; cut in half
2 celery stalks; cut in half
3 whole garlic cloves; peeled
6 sprigs parsley
1 sprig rosemary
2 bay leaves
1/4 teaspoon red pepper flakes
salt and pepper
1/4 cup olive oil
1 small onion; chopped
1 garlic clove; chop
one 14 ounce can whole peeled tomatoes
1 cup white wine
1 small head escarole; chopped
1/2 pound of homemade or store bought pasta of choice
Directions:
Bring beans, carrots, celery, garlic, parsley, rosemary, bay leaves, and red pepper flakes with two quarts of water to a boil. Reduce heat. Cover and simmer for an 1 1/2 hours until beans are tender. Remove from heat and season with salt and pepper. Discard vegetables and herbs. Set aside.
Meanwhile, heat a 1/4 cup of olive oil over medium heat. Cook onion and chopped garlic for 10 minutes. Add tomatoes, crushing with your hands until liquid is almost completely reduced, about 10 minutes. Add the wine. Bring to a boil, and cook until evaporated, about 5 minutes. Add the beans and their liquid, and cook for another 10 minutes. Add the escarole and cook until wilted, about 3 minutes.
Meanwhile cook the pasta in salted water until al dente. Add to the soup. Drizzle with olive oil, sprinkle with parmesan and red pepper flakes.
