Pasta e Fagioli (una ricetta)

Several times over the past couple of weeks I've mentioned pasta e fagioli-a staple dish-both rich and modest. With a little kitchen common sense you can create a meal for two or twelve people. This is not so much a recipe but some fairly basic guidelines. Pasta e fagioli is to some people a soup, to others a thickly sauced pasta dish. I fall somewhere in the middle. In any event- it's comforting, it's healthful, it's easy, and it's economical (that is if some of the ingredients are staples in your pantry). The whole dish takes not much longer than it takes for the pasta water to boil. 
Pantry items include: 

-beans-naturally, 2-3 cups per pound of pasta should do it. Prepared dry beans are preferred, but if time is an issue, canned are fine. Be sure though to drain them and rinse them off. You can use your bean of choice- I prefer cannellini or navy beans. Garbanzos are great too for a nuttier texture. Never use kidney beans! Well..I suppose you can use them if you really like them... but really... kidney beans !?! 

-Some garlic and/or onion. I use one clove of garlic  (smashed) and one onion diced.

-1 stalk of celery diced. If you have the patience peel your celery. Trust me.

-Some pancetta diced. The amount? Your call. It's not essential... but it is.

-Some crushed red pepper flakes (from now on to be referred to as pepperoncino). 

-1 28oz. (or so) can San Marzano tomatoes-crushed via your favorite method.

-Some herbs; I like rosemary, thyme, sage... It's a mood thing.

-1# of your favorite pasta. I think small shapes give you a better pasta to bean ratio on your fork (or spoon if you'd like). I prefer orrechiette or ditalini.

-Did I forget to mention some really good extra virgin olive oil?

Now...

While you are bringing your water to a boil, heat a saute pan with a little olive oil, add the onions, garlic, celery, pancetta and pepperoncino. Saute till celery gets soft and onions pale gold. Add the herbs and beans with a little of the boiling water to help the beans absorb some flavor. Give it a taste to see if you need any salt or pepper. Do not salt prior to this because the pancetta is pretty salty. Pour in the tomatoes and simmer @ 20-30 minutes.

Add the pasta to the boiling water (I don't have to tell you to salt the water first do I?)

If necessary add some pasta water to the beans depending on how "soupy" you like it. Pasta water also helps give the beans a creamier texture.

Drain the pasta when it is a little less than al dente and add it to the beans. Continue to cook until it's beautifully glossy and homogenous. 

Plate it up, top it with some grated pecorino cheese, some more pepperoncino, and a thin drizzle of that really good olive oil.

This dish can be accompanied by any of your favorite wines. In the warmer months I find whites or roses to brighten up the whole meal. 

Buon' appetito!