Stanley Tucci's Pasta Fagioli
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.
Servings: 4 servings
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 3 cups chicken stock
- 480 ml 2 cups marinara sauce
- 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.
Notes
We used cannellini beans here but you could also use borlotti beans, butter beans or even chickpeas.