Bringing you a taste of Naples : Pasta e Fagioli (Pasta & Beans)

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Bringing you a taste of Naples : Pasta e Fagioli (Pasta & Beans)

Bringing you a taste of Naples : Pasta e Fagioli (Pasta & Beans)

Pasta e fagioli is a straightforward simple recipe from Italy, that combines pasta and beans, and can be served in under an hour.

A super easy, healthy, hearty, nutritious comfort food dish made with very few basic ingredients, which I’m sure are in everyone’s pantry.

It is an inexpensive, budget friendly delicious meal that your entire family will be glad that you made it. However, don’t let the simplicity of this dish fool you because it is very flavourful! 😋

INGREDIENTS: Makes 8-10 servings

4 tablespoons olive oil (52 grams)

1 small red or white onion 🧅 (finely diced)

2 garlic cloves 🧄 (finely diced)

1 large jar of homemade tomato sauce (or store bought passata)

8 cups of water (2000 ml)

A few basil leaves 🍃

2 cans kidney beans (rinsed) or cannellini beans, pinto beans, Romano beans 🫘

1 package 14 oz. Ditali pasta (400 gr) (or tubetti, elbow pasta)

Salt and black pepper to taste

Grated cheese for topping (ingredient not to be used by our vegan viewers)

You can use Pecorino cheese, Parmigiano Reggiano, Grana Padano …

DIRECTIONS:

1) In a medium or large pot, over medium heat, add the olive oil and sauté the onions,

then add the garlic.

2) Add tomato sauce, water, basil, salt and pepper to taste. Increase the heat to

medium high, bring to a boil and let it cook for approximately 30 minutes.

3) After the 30 minutes, pour in the Ditali and cook the pasta halfway. Don’t forget

to periodically stir the pasta. At this halfway point add the kidney beans. Finish cooking

the pasta along with the kidney beans. This will marry all the ingredients and flavours together.

4) Plate, top with the grated cheese of your choice (for our vegan viewers, omit the

cheese), and serve.

Enjoy with a nice glass of red wine 🍷 and a couple of sliced pagnotta Italian bread.

Buon Appetito ! 😋