Stanley Tucci's Pasta Fagioli

5 from 1 vote

This is Stanley Tucci's classic weeknight pasta, his take on a Pasta Fagioli and it's really delicious. It has a bit of everything in it which makes it so simple for the whole family to enjoy.

Prep Time10

Cook Time30

Total Time40

Course: Pasta

Cuisine: Italian

Servings: servings

Author: margie

Ingredients

Extra-virgin olive oil
1 medium onion sliced
2 garlic cloves halved
1/2 bunch cavolo nero stems removed and just the leaves roughly chopped
3 x 400g tins cannellini beans 720g drained weight total
720 ml chicken stock 3 cups
480 ml marinara sauce 2 cups
450 g spaghetti
Salt
Freshly ground black pepper
Parmigiano Reggiano or Pecorino for serving

Instructions

Pour a glug of the oil into a pan and sauté the onion and garlic over medium-low heat until soft, around 7 minutes. Add the beans, stock, and marinara to the pan with the onion and garlic and stir together. Cook over low heat.
At the same time, boil the cavolo nero in a small pot of salted water. When soft, strain it, add it to the bean mixture, and stir. Continue to cook on a low simmer with the lid askew for about 15 minutes.
Remove half the mixture and add half to a blender. Puree it then set aside.
In a separate pan, boil the pasta in salted water according to the directions on the package. When it’s done, strain it, reserving about a cup of the water,
Place spaghetti in a large bowl - add about 1 cup of the bean mixture to the pasta along with 1 cup of the pureed mixture. Add some of the pasta water if it needs it.
Season well. Add more bean mixture to each bowl along with a drizzle of oil. Sprinkle with pepper and Parmigiano.
The video below will help you with this recipe.

Video

Notes

We used cannellini beans here but you could also use borlotti beans, butter beans or even chickpeas.

Nutrition