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.

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Ingredients

SERVINGS:

Calories: 1490 Protein: 36 g

Pasta fagioli

3.0 tbsp. extra virgin olive oil
4.0 cloves garlic, minced
1.0 cans cannellini beans, drained (not rinsed)
2.0 tbsp. parsley, chopped
2.0 tbsp. basil, chopped
1.0 cups marinara sauce (homemade recipe below)
1.0 cups vegetable broth
2.0 cups tubitini or ditallini
black pepper, to taste
salt, to taste

For the marinara sauce

3.0 tbsp. extra virgin olive oil
4.0 cloves garlic, minced
15.0 oz cans crushed tomato
1.0 tbsp. vegan pesto
.25 cups chopped parsley and basil

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.