The Best Summer Pasta Ever -- Warm Heirloom Fazool

heirloom beans

🥗Healthier: canned beans

💰Cheaper: regular dried beans

Canned beans save time and are often cheaper than heirloom varieties.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Slice 6 garlic cloves.

Remove basil leaves from stems, saving the leaves for later.

Break up the basil stems to fit in the pan.

Pour 1/2 cup olive oil into a pan, ensuring garlic is submerged.

Heat the oil on high for a minute, then reduce to low to confit the garlic and basil stems for about 25 minutes until the garlic is soft.

Prepare 4 pounds of heirloom tomatoes by cutting an X on the bottom and blanching them for 15-20 seconds to loosen the skins.

Peel the tomatoes, removing seeds and stems, and squeeze out any crunchy bits over a bowl to collect juices.

Use 3.5 cups of cooked white beans, equivalent to 2 cans, or open 2 cans of beans if preferred.

After 25 minutes, pour the confit garlic and oil into the tomato mixture, pressing out oil from the garlic.

Let the mixture cool slightly before blending to avoid cooking the tomatoes.

Cook a small pasta shape like Cavatelli until al dente, about 30 seconds shy of package instructions.

Add the cooked beans to the pasta and bring the mixture back to a simmer.

Combine the pasta, beans, and tomato mixture, seasoning with salt as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens