|Gluten Free Pasta Fagioli|
How do you feed a crowd quickly on a limited budget?
Italians do it with Pasta Fagioli.
At least that’s how my mom did it when we were growing up. As a single mother of three, she certainly knew how to stretch a buck. She always had a few bags of great northern beans in the pantry.
Likewise, pasta fagioli or pasta fazul, as most of South Philly called it, was a constant staple in our menu rotation. My recipe uses canned beans which makes it easier than ever to do. So if you keep the pasta and beans on your pantry shelves, you’ll never have to fear an unexpected crowd showing up at dinner time. In under an hour, for under five you’ll have plenty of smiling guests.
Gluten Free Pasta Fagioli
Prep time: 5 min
Cook time: 1 hr
- (2) 15oz cans of cannellini beans
- 6-12 oz tomato paste (depending on how red you’d like it)
- ¼ cup olive oil
- 1 medium onion, finely diced
- 1 rib of celery, finely diced
- 1 carrot, grated
- 3 cloves of garlic minced
- 1 cup red wine
- 6-8 cups water (depending on how soupy you’d like it)
- crushed red pepper flakes
- 1 tsp Italian seasoning
- salt, pepper to taste
- 12 oz gluten free short pasta (I used Delallo shells)
- Pecorino romano
- fresh basil
- In a large pot over medium heat add the olive oil, onions, celery, carrot, and garlic then sauté for 3-4 minutes or until the veggies just start to soften.
- Add the tomato paste and sauté two or three minutes then add the wine and simmer for 5 minutes or so then add the water, beans, crushed red pepper flakes, Italian seasoning, salt and pepper then stir to combine the ingredients.
- Bring the pot up to a boil then reduce the heat to a slow simmer cover and continue to cook for about 30 -40 minutes.
- In a separate pot, cook the pasta 2 minutes shy of the package instructions then drain it and add it to the beans. (Don’t forget to salt the pasta water)
- Simmer together for 1-2 minutes then serve with grated pecorino romano cheese and fresh basil.