Pasta e Fagioli
Turn 'Brrrr!' into 'Mmmmm!' with these recipes from New York City's Fresco By Scotto restaurant
by Marion, John, Rosanna, Anthony and Elaina
Serves 6
INGREDIENTS
- 1 pound dried white beans, such as cannellini or navy, rinsed and picked over
- 1 cup Italian plum tomatoes
- ½ cup olive oil
- 1 tablespoon chopped garlic
- ½ pound onions, coarsely chopped (about 1½ cups)
- ¼ teaspoon crushed red pepper flakes, or to taste
- ¼ pound prosciutto (in one piece)
- 4 quarts water, or 3 quarts water and 1 quart chicken stock
- ¼ teaspoon salt, or to taste
- Freshly ground black pepper to taste
- 1 pound dried tubettini pasta
- ¾ cup freshly grated Parmesan cheese
DIRECTIONS
1. Put the beans in a large pot and add enough cold water to cover by 3 to 4 inches. Set aside to soak overnight. Drain and rinse the beans with fresh water. Boil for 1½ hours.
2. In a large pot, heat the oil over medium heat, add the garlic, onion and prosciutto, and cook for 2 to 3 minutes, or until soft and golden. Add the red pepper flakes and tomatoes, and cook uncovered, for 20 to 25 minutes.
3. Add the beans and bring to a boil. Reduce the heat to a simmer, and cook, uncovered, for ½ hour, or until the beans are very tender.
4. In a large pot of lightly salted boiling water, cook the pasta for 8 to 10 minutes, or until al dente. Drain.
5. Add the pasta to the beans and stir over high heat for 1½ to 2 minutes to allow the pasta to combine with the sauce.
6. Garnish generously with grated Parmesan cheese (about 2 tablespoons per serving) and serve.
© 2005 MSNBC Interactive