Past’ n Beans (or Pasta e fagioli )
This is casual recipe that I grew up with which can be made with meatless, with meat or even canned tuna. It was a common dish for us on Fridays or when cash was a little low. A key feature is that is is relatively easy to whip up after work, keeps well and most of us keep these as staples in the house. It’s flexible! You can make it thicker or thinner depending on your tastes (or how far you need to stretch that dime!) . While this adaption isn’t the most traditional version your will find for Pasta e Fagipoli, it’s what I grew up with.
Just a note here: This is one of those recipes that when I tried asking for from my Mom, her response was “I do not have amounts of ingredients to these recipes because I cook from taste and how it feels and looks.” So this is my take on the “make it till it tastes right to you” style of cooking is what I shared on a Tiktok live
Past’ n Beans (or Pasta e fagioli)
Ingredients
2 – 28 oz cans of crushed tomatoes (I tend to use Hunts brand for this, you can also use your favorite canned or jarred sauce)
1-2 14.5 oz cans of fire roasted tomatoes (optional but add some extra depth of flavor)
2- 16 oz cans of Garbanzo Beans (drain and rinse one, the other use with the liquid.)
1 can of drained kidney or any other beans
3 oz tomato paste (you can omit as well, it just adds more intense tomato flavor)
1 lb Pasta noodles (usually I go with a penne or elbow but to be honest what ever you have at home will work fine)
1 tsp chopped garlic
1/2 tsp red pepper flakes
1/2 tsp Olive Oil
2 tbsp chopped parsley (or dried)
3 chopped carrots
Other vegetables as desired
For additional proteins you can also add either;
2- 12 oz cans of Tuna in water (I usually use american style tuna in water for this dish BUT if you can get italian style canned tuna in oil and use the flavored oil instead of olive oil, drained) or
1 pepperoni stick sliced or
Leftover cooked chicken or other grilled meats
Preparation
Fill a pot of water and salt it to cook the pasta according to the instructions for your brand.
In a medium size pot, add the oil, add small pieces of garlic and turn up to medium heat and cook a few minutes. (don’t burn the garlic – you want it soften)
Add in the red pepper flakes, and any optional chopped veggies here to soften (But try to chop them to be the same size as the garbanzo beans). ** if you are making the meat version – this is where I would say add some chopped pepperoni, or leftover chicken or steak.
Add the tomato paste
Stir and cook into the veggies mix for 3-4 minutes
Pour in the chopped tomatoes (optional), then the crushed tomatoes (or sauce). Add the dried parsley here if using it and simmer for 10 min
If adding tuna; Add 1 can of the drained Tuna, gently stir to incorporate the mixture.
Add salt and pepper to taste. You can also add in any additional italian seasoning and fresh parsley etc.
Add the beans. Stir well and cook on low about 25 min.
Re tuna: After 25 min, add the second can of drained Tuna gently. (I add them separate to keep some larger shreds of the tuna – but you add them both at the same time too earlier on)
Stir once and cook on low another 5 min.
About the Pasta
You want it cooked but firm. Note: I will undercook the pasta a few minutes because it will continue to cook in the sauce.
Keep some of the water from the pasta back before you drain the pasta boil in case you need it to thin the sauce (about a cup should do it) or just use a slotted spoon or spider whisk and remove pasta and place right into the sauce pan.
After the pasta is drained, added to the sauce and beans. Stir together and taste. Adjust any seasoning to taste
Turn off the heat, and it’s ready to serve. You can keep this warm in a slow cooker.
Sprinkle your preferred grate cheese*
Thicken or Thin the mixture according to taste – if you want this more of a soup, thin it out with the pasta water. Thicker and it will be a more hearty stew.
Optional Add-ins include:
Other herbs that you like with fish can also be used such as fennel or dill, speaking of, you can use any canned fish or shelled shellfish in the dish as well.
Notes:
This may look like a lot of sauce but the beans will absorb some of the liquid, so better to have more than less.
You can also cook the pasta a few days earlier, cool and store in a large storage bag and just add it direct to the sauce heated mixture when needed.
*I didn’t grow up with cheese in seafood based red sauces – so I only add grated cheese when I make this with meat. But you can do as you please, just don’t add the grated cheese until it’s off the heat.
This dish reheats great in a microwave and freezes well
