Mrs. D’s Pasta fagioli
This cherished recipe comes from the kitchen of Dorothy “Dotty” DeVita, born in 1925, a proud Sicilian whose love for life was as vibrant as her cooking. This pasta reflects Dotty’s culinary philosophy: simple ingredients, bold flavors, and the joy of sharing a homemade meal. Passed down by her son, this recipe is a celebration of her legacy.
Preparation
- Make the sauce: In a saucepan, heat olive oil over medium heat. Add 4-5 minced garlic cloves, crushed tomatoes, pesto, and herbs. Stir and let simmer gently for no more than 15 minutes.
- Prepare the dish: In a separate pan, sauté 4 minced garlic cloves in 3 tablespoons of olive oil until fragrant. Add the cannellini beans, parsley, basil, marinara sauce, vegetable broth, black pepper, and salt. Stir well to combine.
- Cook the pasta: Boil tubitini, ditalini, or another small pasta until al dente, following the package instructions. Drain and add the cooked pasta to the sauce. Stir to coat evenly.
- Serve: Top with vegan parmesan and a loaf of your favorite bread to mop up the sauce.
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