How to Autumn Delicious Stacy's Pasta Fagioli (Sicilian)

Erik Buchanan
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How to Autumn Delicious Stacy's Pasta Fagioli (Sicilian)
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How to Autumn Delicious Stacy's Pasta Fagioli (Sicilian) Delicious, fresh and tasty.

Stacy's Pasta Fagioli (Sicilian). But you can bottle it, and that's exactly what we did. Introducing a Pasta & Fagioli Soup with nothing to hide. Stacy's Pasta Fagioli (Sicilian) This is another go to comfort food.

You will NOT stop at just one bowl!

LOL Ditalini pasta is tossed creamy with ricotta and olive oil.

And the pasta con fagioli—pasta with beans—a recipe that, if we are being honest, sounds better suited to college-dorm cooking.

You can cook Stacy's Pasta Fagioli (Sicilian) using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Stacy's Pasta Fagioli (Sicilian)

  1. Prepare 4 can of Cannellini or Great Northern Beans, rinsed and drained.

  2. You need 2 tbsp of Garlic, FINELY chopped.

  3. Prepare 2 of celery, finely chopped (stalks).

  4. Prepare 1 tsp of Tomato Paste.

  5. You need 1/4 cup of EVOO.

  6. It’s 3 can of Fire Roasted Diced Tomatoes with garlic.

  7. Prepare 1/2 cup of Water.

  8. You need 1 pinch of Crushed Red Pepper.

  9. It’s 1 pinch of Kosher Salt.

  10. It’s 1 box of Ditalini Pasta, uncooked.

Yet in Ferruzza's hands, it is substantial, rustic, clean and herbal.

Pasta e Fagioli, a classic Italian recipe for Pasta and Beans (sometimes called pasta fazool), is a cheap, easy, and deliciously comforting recipe the whole family will love!

This Pasta e Fagioli recipe is different than what you may be used to (for example, it's NOT what you'd find at the Olive Garden).

Probably every region of Italy has a version of pasta e fagioli (pasta and beans) or minestra (soup) di fagioli.

Stacy's Pasta Fagioli (Sicilian) instructions

  1. At this point, you want to simmer about 10 minutes when the sauce gets slightly thickened..

  2. In large pot or Dutch oven, saute the celery and the garlic in the EVOO over medium heat..

  3. When celery is soft, add the tomatoes, tomato paste, water, crushed red pepper and a pinch of the salt..

  4. Add the beans and bring to a slow simmer..

  5. Stir in the UNCOOKED ditalini pasta, stirring often until the pasta is done..

  6. The mixture should be really thick as Sicilians eat it more like a stoup. You can add water at this point if you don't like it this way. Keep in mind both the beans and the pasta will continue to soak up the water..

  7. FREEZER DIRECTIONS: This is a great freezer recipe. Freeze in freezer storage bags in amounts that you will use pet sitting or per individual serving. To reheat add water, heat and mix till hot..

  8. Serve and cover with Pecorino Romano Cheese or Parmesan Reggiano. Manja!.

It is called pasta e fasoi in Trieste, pasta e facioli in Calabria, pasta ca fasola in Sicily and mnestra di fasö in Piedmont; the list goes on.

There may be a slight difference between the two dishes in the amount of liquid used.

This traditional Italian pasta fagioli recipe came from a local Italian restauranteur in my area.

The flavors in his recipe are spot on.

Chef Baba also shares his tips on an easier mirepoix recipe too.