Pasta With Beans & Escarole
This hearty dish combines tender white beans, fragrant marjoram, and savory pancetta in a flavorful sauce that coats each tube of ditali pasta. The escarole adds a delightful touch of bitterness, while the garlic infuses the olive oil with its aromatic essence. Perfect for a cozy dinner with loved ones, this pasta dish is sure to satisfy your cravings for a comforting and delicious meal.
— Constant Cookbook
Ingredients
- 1/2 cup olive oil
- 4 large garlic cloves, minced
- 2 oz. pancetta or bacon, chopped
- 1 head escarole, cored and trimmed, leaves cut into strips
- 3/4 cup chicken broth
- 1 can (14 oz.) white beans, drained and rinsed
- 1 Tbs. minced fresh marjoram
- Pinch of red pepper flakes
- Salt, to taste
- 3/4 lb. small tubular pasta, such as ditali
Instructions
- <b>Make the sauce</b>
- In a large fry pan over low heat, warm the olive oil. Add the garlic and saut&#233; until fragrant, about 2 minutes. Increase the heat to medium-low, add the pancetta and saut&#233; until lightly browned, about 5 minutes. Increase the heat to medium, add the escarole and cook until wilted, about 2 minutes. Add the broth, beans, marjoram and red pepper flakes and season with salt. Reduce the heat to low, cover and cook until the beans are heated through, about 5 minutes.
- <b>Cook the pasta</b>
- Meanwhile, bring a large pot of water to a boil over high heat. Add 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
- Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Pasta</I>, by Julia della Croce (Oxmoor House, 2006).
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