Cooked - Pasta-e-fagioli Pasta

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Pasta-e-fagioli Pasta

4.0

12 ounces short pasta, such as gemelli or cavatappi

Kosher salt and freshly ground pepper

1 small red onion

1 small head escarole

3 tablespoons extra-virgin olive oil, plus more for drizzling

2 tablespoons minced garlic (from 4 to 5 cloves)

2 tablespoons tomato paste

1 can (15 ounces) chickpeas or mixed beans, undrained

0.75 cup vegetable or low-sodium chicken broth

0.5 cup grated Parmigiano-Reggiano (2 ounces), plus more for serving

Cook pasta in a large pot of salted boiling water according to package instructions. Reserve ½ cup pasta water, then drain.
Meanwhile, finely chop onion, and tear pale inner leaves of escarole to yield 4 cups (reserving the rest for another use).
Heat oil in a large straight-sided skillet over medium-high.
Add onion and garlic, season with salt and pepper, and cook, stirring, until onion is translucent, about 3 minutes.
Add tomato paste; cook 1 minute.
Add beans and their liquid, broth, and ¼ cup pasta water (or a bit more, if you prefer your pasta creamier); simmer until slightly reduced, 3 to 4 minutes.
Stir in pasta, cheese, and 3 cups escarole; season to taste.
Drizzle remaining 1 cup escarole with oil; season to taste.
Serve pasta topped with dressed escarole, drizzled with oil and sprinkled with more cheese.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 25 weeks ago

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