Pasta Fagioli

Italian

Ingredients

4 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, finely chopped
1 small red onion, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
3 ounces pancetta, diced
3 fresh sage leaves
1 sprig fresh rosemary
Salt and freshly ground black pepper
2 cups cannellini beans
4 1/4 cups chicken stock
1/2 pound spaghetti or other pasta
1/2 cup freshly grated Parmigiano Reggiano cheese
Fresh parsley, finely chopped
Three or four skinned and chopped tomatoes

Method

In a large pot, heat up the extra-virgin olive oil and saute the garlic,
onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage
and rosemary, allowing the olive oil to absorb the flavors of the herbs.
Season with salt and pepper to taste.

Add the beans and cook for a few minutes. With the back of a fork,
mash up a quarter of the beans and add 1 cup water. Break the uncooked
spaghetti into thirds using your hands and add into pot. Stir for about
a minute. Add the remaining 3 1/2 cups water and bring to a boil.

Cook for about 15 minutes, allowing the water to reduce until it becomes
a thick consistency.

Let rest for 10 minutes off the heat. Add the freshly grated Parmigiano
cheese, parsley, and finish with a drizzle of extra-virgin olive oil.
Serve warm.