Food Network: Pasta and Beans (Pasta e Fagioli)

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Pasta and Beans (Pasta e Fagioli)
Recipe courtesy Frankie Competelli, Frankie's on Melrose, Los Angeles, CA

Ingredients
1/4 cup olive oil
2 large cloves garlic, minced
1/8 teaspoon hot red pepper flakes
3 peeled plum tomatoes, crushed, from a can
1/2 teaspoon salt
2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved
1 pound cooked ditalini pasta, cooking water reserved

Instructions
In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes
over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a
wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about
5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring
frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer

gently over medium heat for 2 minutes. Add reserved pasta water if necessary.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided
by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to the results.