Pasta Fagioli

Yield 4-6 servings



  1. Coat a large wide pot with olive oil and add the pancetta.  Bring to medium heat and cook the pancetta until it starts to crisp, 4 to 5 minutes.  Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes.  Add the garlic and cook for 2-3 minutes more.  Add the tomatoes and 1 cup water, season with salt, and bring to a boil; then reduce to simmer and cook for 15 minutes.
  2. Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
  3. Bring a large pot of well-salted water to a boil.  Cook the pasta two-thirds of the way – it should still be fairly hard in the middle.  Drain the pasta, reserving 1 cup of the cooking water.  Add the pasta and the reserved cooking water to the pot with the tomatoes and beans.  Continue cooking until the pasta is done, another 3-4 minutes.  Taste and adjust the seasoning if needed.
  4. Serve sprinkled with Parmesan and chives and drizzled with finishing oil.

Recipe by Unruly Bliss at