One-Pot Pasta e Fagioli
A cozy Italian classic made with creamy cannellini beans, pasta, anchovies, garlic, and Parmigiano. This easy one-pot version comes together in under 20 minutes using mostly pantry staples.
Servings: 4
Ingredients
- 2 tablespoons olive oil plus more for serving
- 2 anchovy fillets packed in oil
- 2 garlic cloves thinly sliced
- ¼ teaspoon chili flakes or to taste
- 1 15-ounce can cannellini beans, drained and rinsed
- 4 to 5 cups water or light chicken stock plus more as needed
- 8 ounces ditalini or lumache pasta
- Zest of 1 lemon
- Kosher salt to taste
- Freshly ground black pepper to taste
- ¼ cup finely grated Parmigiano plus more for serving
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a medium pot over medium heat.
- Add the anchovies and cook until they dissolve into the oil.
- Add the garlic and chili flakes and cook for 30 seconds.
- Stir in the cannellini beans and season lightly with salt.
- Mash about one-third of the beans directly in the pot.
- Pour in the water or stock and bring to a boil.
- Add the pasta and cook, stirring often, until just shy of al dente.
- Add additional water as needed to maintain a loose, brothy consistency.
- Remove from the heat and stir in the lemon zest, Parmigiano, parsley, and black pepper.
- Taste and adjust seasoning as needed.
- Serve with additional Parmigiano, olive oil, parsley, and black pepper.
