Pasta e Fagioli

Name: Pasta e Fagioli
Yield: Serves 4 servings
Cuisine: American
Ingredients: 12 oz mixed pasta (about 350 grams); 1 1/2 cups fresh borlotti beans (about 250 grams)

ricette di casa nostra @ricettedicasanostra

anzio

If you want to warm your heart and your stomach, make our Pasta e Fagioli. Absolutely delicious!

ricette di casa nostra @ricettedicasanostra

anzio

If you want to warm your heart and your stomach, make our Pasta e Fagioli. Absolutely delicious!

Saved

Ingredients

Serves 4 servings

12 ozmixed pasta (about 350 grams)
1 1/2 cupsfresh borlotti beans (about 250 grams)
1 onion, 1 carrot, rosemary, 1 clove garlic, extra virgin olive oil, salt, and pepper
1 cup tomato purée (about 250 grams)
Parmesan cheese (we used aged Sardinian cheese)
4 oz diced pancetta or guanciale (about 120 grams) (we did not use it in this recipe to keep the dish lighter)

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Steps

1

Soak the beans overnight.
2

Rinse the beans and place them in a pot with plenty of water. Cook for about 70–80 minutes.
3

Meanwhile, chop the onion, carrot, and garlic (and the pancetta, if using).
4

Heat the olive oil in a skillet, add a clove of garlic and the chopped vegetables. Sauté for a few minutes, then add the pancetta and finish cooking.
5

Using a spoon, transfer some of the beans to a blender with a little of their cooking water and some of the sautéed vegetables (avoid the pancetta if using). Blend until smooth and creamy.
6

Pour the bean purée and the remaining whole beans back into the pot, adding a ladle of their cooking water. Reserve the rest of the cooking water for later.
7

Mix the ingredients well, add the tomato purée, a pinch of salt and pepper, and cook over low heat for 15 minutes.
8

Since we used a skillet, bring the reserved bean cooking water to a boil and add the mixed pasta, making sure to drain it while still al dente.
9

Add a ladle of the cooking water to the skillet and transfer the drained pasta directly to the beans. Add chopped rosemary, mix everything well, then turn off the heat, cover, and let rest for about 3 minutes. Sprinkle with Parmesan cheese (we used Sardinian cheese), and your pasta e fagioli is ready to serve!
10

Here it is! Enjoy!