Fagioli all'Uccelletto (Tuscan White Beans with Sage, Garlic and Tomato)

Steps

1. Step 1

   Put the olive oil, whole smashed garlic cloves, sage leaves and red pepper flakes in a wide saucepan or skillet. Set over medium-low heat and cook gently, stirring now and then, until the garlic is golden at the edges and the oil smells strongly of sage, 4 to 5 minutes. Don't let the garlic brown past golden or it will turn bitter.

   5 min

   • 1/4 cup extra-virgin olive oil
   • 4 cloves garlic
   • 12 fresh sage leaves
   • 1 pinch red pepper flakes
2. Step 2

   Add the crushed tomatoes and a good pinch of salt. Raise the heat to medium and simmer, stirring occasionally, until the tomato darkens slightly and thickens, about 5 minutes.

   5 min

   • 1 1/2 cups crushed tomatoes (from a 14.5 oz can)
   • salt
3. Step 3

   Stir in the drained beans and the water. Bring to a bare simmer, then lower the heat so it barely bubbles.

   3 min

   • 2 cans cannellini beans (15 oz each)
   • 1/2 cup water
4. Step 4

   Cook uncovered, stirring gently every few minutes so the beans don't stick or break up, until the sauce is thick and saucy and clings to the beans, 15 minutes. If it tightens too much, add a splash more water.

   15 min, hands-off

5. Step 5

   Mash about a dozen beans against the side of the pan with a spoon to thicken the sauce further. Taste and season with salt and plenty of black pepper. Let it sit off the heat for 5 minutes, then drizzle with a little more olive oil before serving warm.

   5 min

   • salt
   • black pepper
   • 1 tbsp extra-virgin olive oil, for drizzling

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026