Pasta E Fagioli

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pasta E Fagioli to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pasta E Fagioli, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 cup extra virgin olive oil
• 6 cloves garlic, minced
• 1 can (6 ounces) tomato paste
• 2 cans (15 ounces each) cannellini beans, undrained
• 2 teaspoons dry basil leaves
• 3−4 cups boiling water, divided usage
• 2 cups beef broth
• 1/3 cup dry red wine
• 12 ounces ditalini, elbow macaroni, or any short tubular pasta
• Salt and pepper to taste
• Parmesan cheese, freshly grated
• Chopped fresh basil leaves, optional

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place olive oil and garlic in a large saucepot (6 quart)

Step 2: Technique & Execution

Cook over medium heat just until golden

Step 3: Technique & Execution

Add tomato paste and cook 3−4 minutes stirring occasionally. 2

Step 4: Technique & Execution

Puree 1 can of beans in food processor or blender; add to saucepot with remaining beans

Step 5: Technique & Execution

Cook 2 minutes; stir in basil

Step 6: Technique & Execution

Add 2 cups boiling water, broth, wine, salt and pepper