Santasiero's Pasta Fagioli Recipe

A hearty Buffalo-style Pasta Fagioli made with ditalini, butter beans, and garbanzo beans in a rich garlic-infused broth. Simple, satisfying, and perfect for cold nights or cozy family dinners.

Santasiero's Pasta Fagioli

Santasiero's Pasta Fagioli

If you've never heard of Santasiero's Pasta Fagioli, think of it like this: it's a cozy bowl of pasta and beans, made the Buffalo, New York way—rich, savory, and unmistakably Italian-American. It’s the kind of dish that tastes like a Sunday afternoon at grandma’s kitchen table, even if your grandma wasn’t Italian.

Pasta fagioli (or pasta fazool, as plenty of New Yorkers say) is traditionally a peasant soup from southern Italy, born from the cucina povera tradition. But Santasiero’s version isn’t your average thin, brothy soup. It's heartier. Thicker. Almost stew-like, with a flavor that clings to the spoon and sticks to your ribs in the best way. At Santasiero’s Restaurant—one of Buffalo’s old-school Italian landmarks—they turned this humble classic into a local legend.

What makes it special? First, the pasta—usually ditalini, those tiny tubes that trap flavor in every hollow. Then come the beans, and here’s where Santasiero’s puts its twist: butter beans and garbanzo beans instead of the more common cannellini or borlotti. It’s a bit unexpected but gives the dish a creamy-meets-hearty feel that really works.

There’s also that garlicky seasoned broth, enriched with a good glug of olive oil and sometimes a whisper of tomato for color and tang. Some versions simmer with onions, parsley, and the occasional bay leaf, while others stay strictly minimal. At Santasiero’s, they nail the balance—no need for pancetta or fancy extras. This is flavor built from basics, cooked slow and loved long.

Eating it feels like pulling on a warm sweater after coming in from the cold. The pasta’s tender, the beans are soft but still hold their shape, and every bite has that mellow garlic-olive oil hug. It’s not flashy. It's not meant to be. It's the kind of food you can eat in silence because it's doing all the talking for you.

Typically, it’s served by the bowlful, no cheese on top unless you ask. It doesn’t need it. Maybe a crust of bread to mop things up, or just a spoon and a moment to breathe between bites.

Now, about storage—this stuff actually gets better overnight. The flavors deepen, and the beans break down just enough to thicken everything. Just add a splash of water or a drizzle of olive oil when you reheat it, and it’s back to magic. Pro tip: don’t freeze it with the pasta in; freeze the base, then cook fresh pasta when you’re ready to serve.

As far as nutrition goes, you’re looking at a bowl full of plant-based protein, fiber, and carbs that actually satisfy. It's meatless but hearty, with olive oil carrying most of the richness instead of cream or butter. It’s what I call real food—humble ingredients turned into something unforgettable.

And yes, there are variations. Some folks mash half the beans for a thicker base. Others throw in a rind of Parmigiano-Reggiano while it simmers for an extra layer of depth. I've even heard of a version that drops in a bit of anchovy paste for umami without making it fishy—sounds weird, tastes incredible.

But honestly? When it comes to Santasiero’s style, less is more. Don’t overthink it. Use good beans. Don’t skimp on olive oil. Let it rest before you serve. That’s the real secret.

Bottom line: Santasiero’s Pasta Fagioli is the kind of meal that proves you don’t need luxury ingredients to make something special. It’s simple. It’s nostalgic. And it tastes like someone cared.

Wanna taste it for yourself? Check out the recipe below and bring a little Buffalo magic into your kitchen.

Recipe

This hearty, rustic version of Santasiero’s Pasta Fagioli delivers bold flavor with simple pantry ingredients. A Buffalo classic made with ditalini pasta, butter beans, and garbanzo beans in a seasoned broth, it’s the ultimate comfort dish perfect for cold nights or Sunday meals.

Ingredients

  • 1/2 pound (about 1 cup) ditalini pasta
  • 1 (15 oz) can butter beans, drained
  • 1 (15 oz) can garbanzo beans, drained
  • 1/3 cup extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley (optional)
  • 3 to 4 cups water or low-sodium vegetable broth

Instructions

  1. Cook the ditalini pasta in salted boiling water until just al dente. Reserve 1 cup of the pasta water, then drain and set pasta aside.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5–6 minutes.
  3. Add garlic and red pepper flakes, stirring until fragrant, about 1 minute.
  4. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
  5. Add the butter beans, garbanzo beans, bay leaf, and 3 cups of water or broth. Bring to a gentle simmer.
  6. Mash about 1/4 of the beans with a spoon to thicken the broth slightly. Season with salt and pepper.
  7. Add the cooked pasta and stir gently. Simmer for 5–10 minutes, adding reserved pasta water if the mixture is too thick.
  8. Turn off the heat and let sit for 10 minutes before serving. Garnish with parsley and an optional drizzle of olive oil.

prep time with cook time.

Serves 6 and contains approximately 390 calories per serving.

Italian-American, Buffalo Regional / Main Course, Soup

Rated 4.9 by 178 reviewers.

Recipe Tags: santasiero's pasta fagioli, buffalo italian soup, pasta e fagioli recipe, ditalini and beans, italian-american soup, garbanzo bean soup, butter bean pasta, hearty vegetarian dinner, simple pasta recipes, comfort food classics, meatless monday soup, olive oil broth soup

Recipe Video

Santasiero's Pasta Fagioli

This is a video about Santasiero's Pasta Fagioli.

Servings

Here’s how I recommend serving Santasiero’s Pasta Fagioli.

Scoop it into deep bowls while it’s still warm and thick. This isn’t a delicate soup—it’s rustic and hearty, so go generous. A drizzle of good olive oil on top right before serving adds a silky finish and brings out the garlic and beans.

Serve it with:

  • Crusty Italian bread or a thick slice of sourdough – perfect for sopping up every bit of the broth.
  • A simple side salad with lemon vinaigrette to cut through the richness.
  • If you're serving it as part of a bigger meal, follow it with roasted veggies or a light protein (grilled chicken or fish works).

Optional but excellent additions:

  • A few shavings of Parmigiano-Reggiano on top (though Santasiero’s original version usually skipped cheese).
  • A crack of fresh black pepper or a pinch of chili flakes for heat lovers.
  • A splash of lemon juice or vinegar if you like a little brightness.

This dish is hearty enough to stand alone, so don't overthink the sides. It’s best when served with something simple, humble, and warm—just like the dish itself.

Tips

Santasiero’s Pasta Fagioli is one of those dishes where the details make the difference. It’s humble, yes, but if you want to do it really well, here are my top tips and recommendations that come from cooking it the hard way (and learning what not to do):

1. Don’t overcook the pasta. Cook your ditalini just to al dente. Remember, it’ll sit in the hot broth and soak up more liquid as it rests. Overcooked pasta turns to mush fast in this dish.

2. Mash some of the beans. To get that creamy, stew-like body without dairy or flour, mash about 1/4 of the beans once they’re in the pot. You’ll get natural thickness and a richer texture.

3. Don’t skip the olive oil. This recipe lives on a good-quality olive oil. It’s not just for cooking—it’s part of the sauce. Use extra virgin, and don’t be afraid to finish the dish with a fresh drizzle.

4. Let it rest before serving. This one’s big. After cooking, let the whole pot sit for 10–15 minutes off the heat. It gives the pasta time to soak in flavor and the beans to soften just right.

5. Adjust the liquid carefully. Start with less broth or water than you think. Add more only if needed. The goal isn’t soup—it’s a thick, hearty bowl, almost like a stew.

6. Salt in layers. Season the onions, then the beans, then again after combining. Layering the salt builds better depth than dumping it in all at once.

7. Use bean liquid or pasta water to enhance flavor. Instead of plain water, use the liquid from canned beans (if low-sodium) or some pasta water to keep the starchiness and deepen the flavor.

8. Don’t overload it. This dish thrives in simplicity. Skip the temptation to add sausage, bacon, kale, or five different herbs. The magic is in restraint.

9. Make it ahead. Seriously—it tastes better the next day. The beans break down more, and the garlic gets mellow and round. It’s perfect for meal prep or make-ahead family dinners.

10. Serve it warm, not boiling. Let it cool slightly before serving. That’s when the flavor really settles and the broth clings just right to the pasta.

Bonus tip: If you're freezing leftovers, freeze the bean base without pasta. Cook fresh pasta when you’re ready to reheat. This avoids gummy texture.

This dish is like a home-cooked hug. Take your time, don’t fuss too much, and let the ingredients do the talking. And once you get a feel for it, it becomes one of those recipes you make from memory, with your own rhythm.

Ingredient Substitutes

One of the beauties of Santasiero’s Pasta Fagioli is that it's very forgiving. The original is already stripped-down and humble, so if you're short on a few things or just want to tweak it to suit your pantry or taste, here are some legit substitutions that still respect the heart of the dish:

Bean Substitutes

  • Butter beans → Swap with cannellini beans, great northern beans, or even navy beans. You want a soft, creamy bean.
  • Garbanzo beans (chickpeas) → You can use pinto beans or borlotti beans if you want something closer to traditional Italian versions. Chickpeas add a nuttier bite, so just keep that in mind.

Tip: If you're cooking dry beans, soak overnight and season them well while cooking—bland beans ruin a good base.

Pasta Substitutes

  • Ditalini → Use small elbows, small shells, orzo, or even broken spaghetti (a super traditional peasant move).
  • Avoid large pasta shapes—they throw off the balance and don’t soak up the broth right.

Aromatics

  • Yellow onion → Can sub with white or even shallots in a pinch. Red onion works, but adds a sweeter, sharper tone.
  • Garlic → No sub for this in terms of flavor, but if you’re out, a little garlic powder can carry the base—but only as a last resort.

Tomato Paste

  • Tomato paste just adds depth and a whisper of acidity. If you're out:

    • Use 2–3 tablespoons of tomato sauce (just reduce the broth slightly).
    • Or skip it completely for a more minimalist, oil-forward version (closer to original non-tomato variants).

Olive Oil

  • No olive oil? That’s tough—it's a key ingredient. But if you must, go with a neutral oil with good body (like grapeseed or sunflower) and finish with a flavored oil or a touch of butter to bring back richness.

Herbs & Seasonings

  • Fresh parsley → Use dried parsley, basil, or skip it if needed. Rosemary or bay leaf can add earthiness.
  • Bay leaf → Optional, but nice. If missing, a tiny pinch of thyme can help mimic its aromatic quality.

Broth / Liquid

  • Vegetable broth → You can use chicken broth if not vegetarian.
  • Or just go old-school and use salted water + pasta water + a bit of bean liquid. That’s actually what the OG versions did.

Optional Add-Ins or Flavor Hacks

  • Cheese rind → Drop a Parmigiano or Pecorino rind into the pot while it simmers for a deeper flavor.
  • Anchovy paste or fish sauce → Tiny dab = massive umami, without tasting fishy.
  • Crushed tomatoes → If you want a redder, soupier version, add 1/2 cup.

If you stick to the heart of the recipe—beans, small pasta, garlic, and olive oil—you can bend the rest and still come out with a dish that feels honest, comforting, and satisfying.

Remarks

This recipe is proof that simple, honest ingredients—when cooked with care—can deliver deep, satisfying flavor. Stick to the basics, don’t overthink it, and you’ll get a bowl of real, nourishing comfort every time.

Next Post Previous Post
me