How to Make Pasta E Fagioli~with Chef Frank

This is a quick and easy dish I grew up eating. It is a one pot meal with ingredients you might already have in your pantry. There are an infinite number of ways you can make this dish. This is the way it was made in my house. Italian American peasant food at its best.

1/4 cup olive oil
6 cloves garlic, chopped
1/2 can tomato paste (about 3 oz)
1 can white kidney beans with the juice
1/2 # dry pasta
7-8 cups water
salt
black pepper

Heat oil in a saucepan. add the garlic and cook until lightly brown. add the tomato paste and fry until fragrant (2-3 minutes). Add the water and beans. Season with salt and pepper. Cook for about 10 minutes. Serve with grated pecorino and chili flakes.

Camera, Product & Editing: Kyra Proto
Production: Karen Proto

Check out my other social media outlets on Instagram & TikToc: @protocooks

Amazon affiliate links to the products and equipment I use in this video:

[mrclean]

"I like to put a little bit of chili flakes on it."


*Happy Lorenzo noises*

[mrclean]

I always automatically like the videos because right from the beginning only your presence spreads kindness and happiness. Like that!

[shibbywwe]

His thumbnails just show pure happiness

[alvinkim]

5:54 I'm gonna hit it with a little bit of salt-
well fair amount of salt actually

You're the only chef who admits using not just a "little bit" of salt!

[PostImperfect]

Best thing about your videos? The fact that they have inspired my 14 yo daughter to meal plan and cook for us four nights this week!!!

[davidabarak]

I haven't made this yet, but it's refreshing to see a professional chef using an electric range. (No methane leaks.)

[siphillis]

Throw in some bread for dipping and you've got yourself a meal.

[stevenkeller]

Frank! I remember saying Fagioli and my dad would always say "No its pasta fazool." Lawng Island strong.

[exonwarrior]

I love how much storytelling you add to this. Really great.
Also love how you cook everything from really expensive, fine cuisine, to "Italian peasant food".

[organizerbmo]

so much better than buzzfeed videos Tbh

[renato]

I like the original pasta e fagioli with Cotenna. Thanks for the video Frank.

[pedromuniz]

Thanks for sharing your recipes (and part of your life) with us Frank. So many people do this at the moment, but your recipes are something special, you know? You’re great. Thanks again.

[AnnieRoskelley]

My picky, won't eat soup cause it's yucky 4 yo goes bonkers when he hears I'm making pasta fagioli. He'll pick out the pasta, help measure out and stir everything, and then go back for a second and third helpings. Thank you Frank!

[jackdorsey]

I never had this at home. I live in a nursing home the dish they call Pasta E Fagioli they make with stewed tomatoes. your version looks good.

[fingeronthepulse]

When I make a tomato-based soup I don't used paste, I'll cook down canned tomatoes until they start to caramelize then deglaze with water, stock, etc. I don't buy tomato paste because I usually end up with half a can that I never used but I always have canned tomatoes on hand. It takes more time to achieve a similar effect but the result is great. Also, you might want to note that those beans are cooked! Dry beans won't cook in such an acidic solution. Split red lentils will be fine and I often use them if I'm short on time. Glad you have you're own channel, Frank! Looking forward to more bean recipes!

[franpetersen]

Super easy and delicious. Cooks quickly. Other recipes are too time. consuming with way too many ingredients
Exactly how my mom made it. Quick, easy, delicious

[misterbryton]

Goodbye Olive Garden. Thanks chef Frank!

[forearthbelow]

Nice recipe!! Our house, like you said, had its own 'peculiarities'... Mum mother, an Amalfi area farmer's daughter, always started with pancetta/chopped streaky bacon, chopped fresh tomatoes with the garlic, very often then adding a knuckle of pork for it to cook in water [cutting the meat off of the bones after an hour and again at 90 mins, adding the meat back in too], use borlotti beans - they added a contrast in colour being brown but also they dissolve slightly during cooking and help thicken the sauce and then add chopped parsley at the end: myself, I like to then add mushrooms to cook for 5-10 mins right at the end before serving. We ALWAYS made too much so we HAD to fry for breakfast the next day!! Served with an egg sunny side up - the BEST ever!!

[LilyWetherington]

I really appreciate the recipe in the description box! I can't wait to try this on my Italian boyfriend. Wish me luck, and thank you!

[jodifortner]

I make this almost EXACTLY 😀 as you do EXCEPT I've always cooked the ditalini separately, then drained it and added it to the bean-tomato mixture. Duh! Why didn't I think to cook the pasta in the broth so it would absorb flavor as it cooked? This is the very kind of tip that makes me a new dedicated and grateful follower -- and fry leftovers?! OMG, I can't wait to try that. My grandparents were from the Abruzzi region of Italy and immigrated to central Ohio in the1920's, after WW1. I enjoy your videos... sometimes when I watch other people cook I'm yelling at them to either stir or scrape or do something but you cook the way I do and it's great! (For example, not many people cut the root end of the garlic clove off, or add that extra handful of locatelli, and so many people leave in the potato eyes—etc., etc. etc.)
Thank you Chef! 😛🤔🤨❗