Pasta e Fagioli con Prosciutto e Pomodorina

Soak the white beans overnight, then simmer in water until tender but firm to the bite (about 45-60 minutes). Drain, reserving 1/2 cup of the starchy cooking liquid.

In a heavy-bottomed pot, heat half the olive oil over medium heat. Add the prosciutto small bites and sauté until the fat renders and the edges turn crispy and golden.

Add the minced garlic and sauté for 60 seconds until fragrant, being careful not to brown it. Stir in the Pomodorina sauce and the cooked beans, simmering for 10 minutes to marry the flavors.

Meanwhile, boil the whole-wheat pasta in salted water until al dente. Drain, reserving a splash of pasta water.

Toss the pasta directly into the bean and prosciutto mixture. Add the reserved bean liquid, the remaining olive oil, and fresh oregano. Toss vigorously over low heat until the sauce emulsifies and coats every strand of pasta. The final dish should be glossy and rich with a deep, savory aroma.

Serve immediately in a warm bowl, garnished with a final drizzle of fresh olive oil and a crack of black pepper.