Pasta e Fagole (Pasta and Beans)

Pasta e fagioli, meaning pasta and beans, is a traditional meatless Italian pasta dish that originated from ‘Cucina Povera’ (the poor kitchens). Most likely because meat was scarce and beans were a-plenty.

This is a staple recipe in many Italian households and therefore there are a myriad of versions. Served most often as a rib-sticking soup, it is fast to make if you use canned beans. I like my pasta e fagioli with less liquid – more like a pasta dish than a soup. Typically a vegetarian meal, I like the addition of smoky pancetta to elevate the flavours.

Conchiglie (shell) pasta is the perfect shape here as the shell cavities hold the sauce well. But any type of short, sturdy pasta will work.

Full of goodness for the entire family, you can double the batch to feed a crowd without costing a fortune

Pasta e Fagole (Pasta and Beans)

Hearty rib sticking pasta with beans is frugal, yet full of flavour.

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Servings: 4

Ingredients Method

Ingredients

  

• olive oil
• 200 g pancetta, finely chopped (can substitute streaky bacon)
• ½ brown onion, peeled and finely chopped
• 2 `cloves of garlic, peeled and finely sliced
• 2 x 400 g tins crushed tomatoes
• ½ cup water
• salt
• freshly ground black pepper
• ½ tsp dried chili flakes
• 2 x 400 g tins cannellini beans, drained and rinsed
• 1 good handful fresh basil leaves
• 400 g short pasta, such as conchiglie (shells)
• Parmesan cheese, grated, for serving

Method

 

1. Splash a little olive oil into a non-stick frying pan and add the pancetta and onion. Cook over medium–high heat until onion is translucent.
2. Add the garlic and cook for a further minute.
3. Add the tomatoes and water, a pinch of salt, a good grind of black pepper and the chilli flakes. Stir and bring to the boil.
4. Reduce heat, add cannellini beans, cover and simmer for 30 minutes.
5. Add the fresh basil leaves. Taste and add salt and pepper if it needs it.
6. Meanwhile bring a large pot of water to the boil. Add a good pinch of salt and the pasta. Stir and bring back to the boil. Cook until pasta is al dente. 
7. Drain and add straight into the fagioli sauce. Stir to combine.
8. Spoon into bowls and serve with Parmesan if desired.

Recipe from my book – Easy Home Cooking Italian Style, New Holland Publishers, Photo – Jonathan VDK