Italian cooking is simple for Victoria Sande of Saxonburg, PA. She can’t believe anyone is intimidated by the thought of making homemade pasta; for her, pasta is like fast food. She shares her traditional family recipes, passed down from generations, with TABLE Magazine readers to encourage them to try cooking at home.
The navy beans mixed with fresh vegetables in a Pasta Fagioli create an unforgettable taste. A kid-friendly classic beloved by pastaphiles of all ages, pasta with beans is great winter fare as well. It warms you up, and it sticks to the ribs.
Pasta Fagioli Recipe
INGREDIENTS
1 package (16 oz) dry navy beans
12 cups water
1 tbsp olive oil
3 garlic cloves, minced
1 medium onion, chopped
2 celery stalks, chopped
1 can (28 oz) crushed tomatoes
1 tsp crushed red pepper flakes
Salt to taste
Pasta of choice
INSTRUCTIONS
- Day 1: Soak the beans overnight in water.
- Day 2: Rinse the beans with fresh water.
- In a large pot, cook the beans in water for 30 minutes.
- Meanwhile, in a skillet, heat the oil and sauté the garlic.
- Add onions and celery and cook until soft.
- Add crushed tomatoes, pepper flakes, salt, and mix.
- Add the contents of the skillet to the pot of beans and continue to cook until the beans are tender.
- Separately, cook pasta for 8-10 minutes or until al dente.
Check out the rest of Victoria Sande’s pasta recipes!
Recipe by Victoria Sande / Photography by Dave Bryce / Styling by Anna Franklin
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