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Pasta E Fagioli
Recipe by Aldo Ortado
Get a taste of Nonna's cooking with this pasta and fagioli (cannellini beans) dish!
- Steps
- Ingredients
Steps
- Chop the pork fat into small pieces and place into a large deep frypan over medium high heat. Allow the fat render, then add olive oil and garlic. Cook until the garlic is browned but not burned. Add the beans, including the liquid. Rinse the cans and add the liquid to the pan. Bring to the boil. Reduce the heat and allow to simmer. Add celery and pork skin and simmer for 20 minutes. Add the parmesan rind and simmer for 10 minutes. Add tomatoes, chilli, salt and pepper and cook for 10 minutes. Stir occasionally to prevent beans from sticking to the base of the pan. Using a spoon, pop the tomatoes to release their juice into the sauce and cook for other 5 minutes.
- Remove the garlic and parmesan rind and add the herbs. Simmer for 5 – 10 minutes until glossy, shiny and starting to thicken up. Add macaroni and salt and stir gently. Cook the pasta for a minute less than suggested time on the package, adding a little water if needed. Remove pan from the heat and allow pasta to continue cooking in the residual heat for 1 minute.
- Spoon into serving bowls and add some freshly cracked black pepper. Garnish with some onion slices and serve with bread on the side.
