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13
Dec

Pasta and Beans

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Pasta e Fagioli, or Pasta and Beans, is a beloved Italian dish with roots in the country’s rich culinary history. Hailing from the rural regions where beans were a staple, this comforting and hearty dish has become a symbol of Italy’s ability to turn simple, inexpensive ingredients into a flavorful and satisfying meal. The combination of pasta and beans, often cooked in a savory tomato-based broth with aromatic herbs, creates a dish that warms both the body and the soul. Pasta e Fagioli showcases the essence of Italian home cooking, emphasizing nourishment, tradition, and the art of making the most of what’s available.

Difficulty

  • Easy

Wine Pairings

  • Not Available

Servings For :

  • 4-6 People

Timing

  • Approximately 1 hour of preparation and cooking

Cost

  • Inexpensive

Italy Region

  • Not Available

Calories

  • Not Available

Ingredients

  • 1 cup of small pasta (such as ditalini or small shells)
  • 2 cans (400g each) of cannellini beans, drained and rinsed
  • 1 can (400g) of crushed tomatoes
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • Fresh rosemary and thyme, chopped
  • Extra virgin olive oil
  • Salt and black pepper to taste
  • Grated Parmigiano-Reggiano cheese for serving

Preparation

  1. In a large pot, heat a generous drizzle of extra virgin olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
  2. Add the minced garlic to the pot, stirring until it becomes fragrant.
  3. Pour in the crushed tomatoes, stirring to combine with the onion and garlic.
  4. Add the drained and rinsed cannellini beans to the pot, along with the chopped fresh rosemary and thyme. Stir to incorporate the flavors.
  5. Simmer the broth for about 15-20 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
  6. In a separate pot, bring salted water to a boil. Cook the small pasta (ditalini or small shells) according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.
  7. Add the cooked pasta to the pot with the beans and tomato broth. Stir gently to combine.
  8. If needed, add a ladle of the reserved pasta cooking water to achieve the desired consistency.
  9. Serve Pasta e Fagioli hot, drizzled with extra virgin olive oil and garnished with grated Parmigiano-Reggiano cheese.
  10. Enjoy this classic Italian comfort dish that embodies the essence of home cooking, where pasta and beans come together in a harmonious and flavorful combination.

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