JOE MANTEGNA'S  “PASTA FAGIOLI”

DEAN MARTIN’S FAVORITE DISH

 

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 2 (15-ounce) cans of cannellini beans (white kidney beans)
  • 6 cups of water
  • Salt and pepper to taste
  • ¼ teaspoon ground cinnamon (fresh ground if possible)
  • 8 ounces of Tubetini pasta
  • ½ cup grated Parmesan or Romano cheese


Directions

  1. Heat oil in a large pan and sauté the onion for a minute.
  2. Add two cans of beans and six cups of water.
  3. Boil for 15 minutes then reduce heat to a simmer.
  4. Season with salt and pepper to taste.
  5. Add cinnamon and simmer for 1 1/2 hours (low heat so it simmers slowly).
  6. Check occasionally and add boiling water as necessary.
  7. After bean mixture has simmered, add the pasta and continue simmering until pasta is al dente. (If you prefer, you can boil pasta in a separate pot, drain and then add to beans.)
  8. Remove from heat and serve with grated cheese sprinkled on top.

 

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