One-Pot Wonders

One-Pot Pasta eĀ Fagiol-ey

February 22, 2019
1 Ratings
Photo by cookyourfeelings
  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 6-8
Author Notes

This is a dish for when your soul needs some soothing and you're craving something hearty that doesn't leave a lot of dishes for you to wash. A spoonful of pasta and beans in a garlicky-tomato sauce is grounding in its flavor and simplicity. This recipe could be endlessly adapted to use whatever vegetables or meat you have on hand, and happily welcomes a sprinkle of parmesan cheese. —cookyourfeelings

What You'll Need
  • 1/4 cup extra virgin olive oil
  • 1 medium yellow onion, small dice (about 1 1/2 cups)
  • 9 garlic cloves, thinly sliced (about 1/4 cup)
  • 2 tablespoons sherry vinegar
  • 1 28 ounce can crushed fire-roasted tomatoes
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 1 teaspoon dried Italian seasoning (or mix of dried herbs such as basil, oregano, and marjoram)
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups water
  • 1 pound short pasta, such as elbows, campanelle, shells, farfalle, penne, etc.
  • 1 14 or 15 ounce can of mixed beans, drained and rinsed (I used a can of organic cannellini, butter, and borlotti beans with chickpeas)
  1. Heat the oil in a Dutch oven over medium-high until it shimmers. Add the onions, reduce the heat to medium, and cook, stirring every few minutes, until they are golden brown and translucent, about 10-12 minutes.
  2. Add the garlic and cook for about 3 minutes, giving it an occasional stir.
  3. Add the sherry vinegar, stir, and allow it to cook for a minute or two.
  4. Add the tomatoes, salt, herbs, and crushed red pepper to the pot along with 6 cups of water (I add some of this water to the tomato can and give it a good swirl before adding it to the pot to make sure I get every last bit of tomato flavor). Stir to combine, turn the heat up to high, and bring the mixture to a boil.
  5. Add the pasta, give it a stir, cover the pot, and reduce the heat to medium-high. Cook the pasta one minute less than your package instructs. Lift the lid two or three times during cooking to give the pasta a stir.
  6. Taste the pasta to check for doneness, and when it is just shy of al dente, or cooked to your liking, add the beans and stir to combine and heat them through, one or two minutes. Taste again to check for doneness and seasoning. Serve hot.

See what other Food52ers are saying.

  • FrugalCat
  • cookyourfeelings

2 Reviews

FrugalCat March 23, 2020
This sounds great, but I have never seen a can of mixed beans at my supermarket. What brand is it?
cookyourfeelings March 24, 2020
I used a brand called BioItalia. I also like the brand Westbrae Natural for their cans of organic mixed beans labeled either 'salad beans' (kidney, pinto, and garbanzo beans) or 'chili beans' (kidney, black, and pinto beans). If you can't find a mix, use your favorite bean! I've made this with only garbanzo beans and it still hit the spot--it's really just about that creamy bean texture.