Do you really need to know anything else?
I have a strong love for all-foods-Italian, so when I saw this recipe on Food52, I knew I wanted to make it.
And bacon, y’all.
This turned out delicioso. I’m not sure if that’s a real word, or if Rachel Ray made it up, but I’m appropriating it for my use in this post. Because I’m not sure there’s another word to describe the pasta e fagioli.
I totally just Googled this to find out that “fagioli” actually means “beans” in Italian, so the recipe is literally “pasta and beans.” I believe it’s traditionally a vegetarian dish, but Food52’s addition of bacon is quite welcome. Obvs.
Here’s the recipe, adapted from Food52’s. This serves 4.
6 slices bacon, chopped
1/2 onion, chopped
1 clove garlic, minced
20 oz. chicken broth
1 16-oz. can cannelini beans, rinsed and drained
20 oz. whole tomatoes, drained and chopped
1/2 teaspoon dried basil
1 cup dittalini
1 tablespoon dried parsley