PASTA FAZOOL

This classic dish embodies the heart and soul of Italian home cooking. Known as Pasta e Fagioli, this hearty soup features tender pasta and creamy beans simmered in a rich, flavourful tomato broth. This traditional recipe is perfect for warming up on a chilly evening.

Ingredients:

• 120g pancetta or bacon, finely diced
• 2 tablespoons extra-virgin olive oil
• 1 red onion, finely chopped
• Salt
• Black pepper
• 2 large garlic cloves, thinly sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• 1/2 cup dry white wine
• 1L chicken stock
• 2 cans crushed tomatoes
• 1 cup ditali pasta
• 1 can cannellini beans, rinsed and drained
• Shredded Parmigiano-Reggiano cheese, torn basil and crusty bread for serving

Method:

1. In a large saucepan, cook the pancetta in olive oil over moderately high heat, stirring occasionally, until the fat is rendered, for about 5 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic, oregano, and crushed red pepper and cook, stirring, until fragrant, about 2 minutes.
2. Add the wine to the saucepan and cook over moderately high heat until nearly absorbed about 2 minutes. Add the chicken stock and tomatoes and bring to a boil over high heat. Stir in the pasta and simmer over moderate heat, stirring occasionally, until the pasta is al dente, about 10 minutes. Stir in the beans and simmer for 5 minutes more. Season with salt and pepper.
3. Ladle the soup into bowls and serve with shredded cheese, torn basil and crusty bread. 

Enjoy!

This dish pairs well with a delicious Sardinian red wine. The Silvio Carta - Serenata Cannonau di Sardegna DOC 2021. This wine has an intense ruby-red colour, hints of ripe red fruits, a spicy aroma, and a well-balanced, full-bodied, savoury, and elegant taste.