Pasta Fagioli

This simple, hearty dish is packed with comfort and tradition. It’s the same Pasta Fagioli my grandmother served on Friday nights when the whole family gathered around her kitchen table — and now it’s one of my kids’ most requested meals. Budget-friendly, soul-warming, and full of love.

🛒 Ingredients

• 1 (16 oz) bag of great northern beans
• 1 small onion, finely chopped
• 1 box of ditalini pasta
• 1 (6 oz) can of tomato paste
• Locatelli cheese (grated, to taste)
• Salt and black pepper, to taste
• Olive oil
• Optional: Hot pepper flakes, fresh Italian bread for serving

👨‍🍳 Directions

1. Place beans in a large pot and cover with water (about 2 inches above the beans). Bring to a boil for 2 minutes, then remove from heat and let sit covered for 1 hour.
2. Drain the beans, then add fresh hot water (again about 2 inches above) and a tablespoon of salt. Boil for 1.5 to 2 hours, adding hot water as needed to keep beans covered.
3. In a skillet, sauté your finely chopped onion in olive oil over medium heat. Once softened, stir in tomato paste and mix until well combined. Add 2 cups of water and let simmer for 20–30 minutes.
4. Cook ditalini pasta according to package instructions. Reserve 4 cups of pasta water before draining.
5. Once beans are tender, stir in your tomato-onion sauce. Combine well.
6. Return pasta to the pot, then pour in the bean and sauce mixture. Use about half the reserved pasta water to rinse and scrape your bean pot and add that back into the mix.
7. Stir well and season with salt, pepper, and a generous amount of Locatelli cheese. Add more reserved pasta water to loosen up the texture as needed.
8. Serve hot with crusty Italian bread, extra grated cheese, and crushed red pepper on the side.

💡 Pro Tip:

Don’t toss the remaining pasta water — store it in a mason jar in the fridge to use for reheating leftovers. It helps keep the texture creamy without drying out.

“This dish brought our family together every Friday night at Grandma’s. Made with pantry staples, it filled bellies and hearts alike — and today, it still does.”