Pasta Fagioli
INGREDIENTS
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extra virgin olive oil
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1/4 lb pancetta, cut into 1/4-inch dice
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1 onion, cut into 1/4-inch dice
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Kosher salt
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1 pinch crushed red pepper
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2 cloves garlic, smashed and finely chopped
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28 oz San Marzano tomatoes (1 can), passed through a food mill
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30 oz cannellini beans (2 cans), drained and rinsed
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30 oz chickpeas (2 cans), drained and rinsed
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1 lb ditalini pasta
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freshly grated Parmigiano
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big fat finishing oil
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chopped chives for garnish
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