Pasta and Beans (Pasta e Fagioli)

Total Time:
42 min
20 min
22 min

4 servings

  • 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
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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4.3 7
Just like mother made item not reviewed by moderator and published
Quite close to my Grandmother's recipe. I use diced tomatos and a touch of tomato paste. I also use italian sausage. item not reviewed by moderator and published
Extremely easy recipe but I felt it need a bit more seasoning. I added extra garlic, extra red pepper falkes, fresh basil, a bay leave and a generous sprinkle of sea salt. I finished it with some grated parmesan and a loaf of crusty italian bread to dip. Overall an easy,quick, and very inexpensive meal without a lot of ingredients and mess.. although I think I might try Rachael Ray's recipe next time.. its more work but it sounds yummier. item not reviewed by moderator and published
My Italian grandmother made hers just like this---however--you should only use 1/2 if the pasta, about twice the amount of tomatoes, and definitely add some chicken stock or pasta water to thin it out. Otherwise, it was really good and tasted just like hers! item not reviewed by moderator and published
I followed the advice of one of the reviewers below and used canned diced tomatoes and canned undrained beans. I also added a little chicken stock to add more liquid to the dish. Overall, I was very pleased and would make this again. item not reviewed by moderator and published
Yum!!! Extremely tasty, and very quick and easy, especially using a few shortcuts. I substituted canned diced tomatoes, canned cannelloni beans, and reduced the ditalini pasta by half. This will be an often repeated recipe. item not reviewed by moderator and published
this is so very good item not reviewed by moderator and published

Not what you're looking for? Try:

Pasta e Fagioli al Forno

Recipe courtesy of Rachael Ray