Pasta e fagioli is a hot and hearty first course, a great classic of Italian cuisine that has its roots in the poor peasant tradition; popular especially in southern Italy and particularly in Naples where it is called “Past e Fasul.”
The special feature is that the pasta (mixed or tubetti) is cooked together with the beans; previously stewed with tomato, garlic, oil and fresh parsley; using the same method as Pasta e patate!
In this way, the starch released from the pasta binds to the legumes that will slowly break down; resulting in the classic creamy, enveloping, incredibly flavorful Pasta e fagioli! which in Neapolitan is called “azzeccata”!
Like any traditional recipe there are several regional variations.
There are those who prepare it more brothy soup-like; there are also versions with the addition of lard, guanciale, pancetta or the pork rind “la cotica” in the first sauté!
The one I am giving you today is the Original Recipe of the classic and simple Pasta e fagioli.
The typical Neapolitan style Pasta e fagioli.
A preparation I inherited from my family, very easy and vegetarian!
You can make it with the beans you like best: borlotti but also cannellini beans are fine. according to tradition, dried beans are used; of course soaking them hours before preparation, to soften them before boiling them!
But if you don’t have time you can easily use canned beans! turning pasta and beans into a quick and dinner-saving dish!
Either way, the result will be amazing! follow the procedure and step-by-step tips and you will bring the best Pasta e fagioli to the table!
Creamy, full of flavor!
Even the next day it becomes even better!!!
Perfect among the First courses for lunch or dinner; given its richness it is also ideal as a single dish ; perfect for the whole family
A heart-warming treat on winter days!
Try it soon!
Prep. Time: 5 minutes
Cooking Time: 20 minutes
- 1 cup of pasta (tubetti or mixed pasta)
- 1 1/2 cups of boiled borlotti or cannellini beans (canned or dried to soak and boil)
- 1 cup of peeled tomatoes (or fresh tomatoes)
- 2 cloves of garlic
- 3-4 tbsp of extra virgin olive oil
- fresh parsley
- salt to taste
- pepper to taste (optional)
First, sauté the peeled and lightly crushed garlics with oil for 1 minute.
Then add the peeled tomatoes cut into 4 parts with some chopped parsley.
Finally, turn and let it season for 2 minutes.
The tomatoes will have softened.
Remove the skin from the tomatoes (if you use fresh tomatoes) that has now become soft.
You can also leave it on if you like; I remove it for a creamier pasta e fagioli.
Add the boiled beans and 1 tablespoon chopped fresh parsley.
Cook over medium heat, letting the beans season for about 1 minute.
Meanwhile, mash the tomatoes with a fork.
Then add 1 cup of water.
Cover with a lid, lower the heat and let the beans stew in the pot for about 10 minutes.
Add a pinch of salt.
Add 1 cup of water, bring to a boil.
Toss the pasta into the beans.
How to cook perfect pasta and beans:
Let the pasta cook over a very low heat, stirring constantly and adding 1 tablespoon of hot water a little at a time.
The first rule for a perfect result is not to add all the water together, this is to prevent the pasta from cooking and the sauce from remaining brothy!
We want a creamy and enveloping pasta and beans!
Only when you see that the pasta has absorbed all the water add a little more.
Slowly, as you stir, the beans will break down, creating the famous “crema”.
The pasta and beans are ready when the pasta is cooked and the sauce is thick, creamy and perfectly “right” with the mixed pasta or tubetti you have chosen.
Season with salt, turn.
Serve the Pasta e Fagioli nice and hot, with a drizzle of oil, a pinch of pepper and a tiny bit of fresh parsley.
Pasta and Beans: the original Neapolitan Recipe (creamy)