Pasta e fagioli

July 27, 2005

Serves 4 generously

Hearty bean porridges are synonymous with cool nights. But the primary ingredients of pasta e fagioli are vine-ripened cherry tomatoes and fresh cranberry beans -- both at their peak in warm weather.

3 cups shelled fresh cranberry beans 1 bay leaf 2 cloves garlic, crushed 5 tablespoons olive oil 2 quarts water 1 red onion, finely chopped 1/2 cup finely diced pancetta (optional) 1/4 cup chopped fresh parsley 1/8 teaspoon crushed red pepper 1 stalk celery, finely chopped 1 cup halved and squeezed cherry tomatoes (about 14 whole) and their juices, or 3 whole canned tomatoes, crushed in a bowl Salt and pepper, to taste 1 teaspoon salt 1/2 pound cavaletti, tubetti, farfellini, or pasta mista (a mix of small pastas) Olive oil (for sprinkling) Parmesan cheese (for sprinkling)

1. In a large pot, combine the beans, bay leaf, 1 clove of the garlic, 2 tablespoons of the oil, and water. Bring to a boil, then reduce to a simmer and cook the beans for 25 to 40 minutes or until tender.

2. While the beans are cooking, place another large pot over medium heat. Add the remaining 3 tablespoons oil. When it is hot, add the remaining 1 clove garlic, onions, pancetta, and parsley. Cook over medium heat for 8 minutes or until the onions are translucent. Halfway through cooking, add the red pepper, celery, and the tomatoes and their juices. Add 1 cup of bean cooking liquid, bring to a boil, and simmer until nearly all the water has evaporated. Season with salt and pepper and set aside.

3. Once the beans are cooked, place 1 cup of beans and 1/2 cup of bean cooking liquid in a blender. Leave to cool slightly, then puree until smooth. Transfer the puree to the tomato mixture. Set aside 1/2 cup of bean cooking liquid. Pour the beans and the remaining cooking liquid into the tomato mixture. Season with 1 teaspoon salt. Bring to a boil, add the pasta, and simmer for10 minutes or until tender. Add more salt and pepper.

4. Let the bean mixture rest for 5 minutes. It should be a thick porridge. If it's too loose, transfer some liquid to a small pan and boil over high heat until most of the water has evaporated, then return to the beans. If too thick, add more cooking liquid. Serve in shallow bowls, drizzled with olive oil and Parmesan cheese.

Jill Santopietro