Pasta and Fagioli (Pasta & Fazool) Recipe


July 4, 2016

Recipe by Chef Jacquie


2 Tablespoons Extra Virgin Olive Oil

2 Tablespoons cubed Pancetta or Bacon

2 cloves of Garlic, minced

1 cup Tomato Sauce (Hunt’s)

1-1/2 cups of water

1 cup Pinto Beans (drain beans, if using canned)

2 Tablespoons chopped Flat Leaf Italian Parsley

1 cup pasta (Ditalini or mini shells)

1 dozen Little Neck Clams (optional)

Grated Parmigiano Reggiano Cheese


1In a medium sauce pot, over medium heat, add olive oil and pancetta, cook until crispy.

2Add garlic, but do not brown.

3Add tomato sauce and water.

4Bring to a boil, then reduce heat and simmer for 15 minutes.

5Add beans and parsley, cook for another 10 minutes.

6Bring heat up to medium high and add pasta, cook until al dente. (Add your clams now too.)

7Serve piping hot with grated cheese on top.

This is a quick and hearty soup from my Nonna’s kitchen; I tried to interpret her measurements as close as possible.