Pasta e fagioli | pasta e fagioli Italian recipe
May.16, 2010 in
main dishes
Pasta e Fagioli
This Italian classic you can prepare in many different ways, as also in Italy the recipe varies a lot from place to place.In Tuscany for example cannellini beans, are used other regions add tomato sauce or tomato paste. My recipe is the simplest one, using also beans from a can. So i have to say this is not the best recipe of all, but very easy rapid and tasty at the end.
Ingredients for two
One can 15 oz beans. You can use your favorite beans. I often use the cannellini, because having a thin skin they are easier to digest.
5 oz short pasta like ditalini, two table spoons of oil, two teaspoons of tomato paste, one teaspoon mixed crushed rosemary and sage, chili pepper and pepper
Recipe
Deep fry the garlic in the oil as shown in the photo, by leaning the pan. Open the can of beans and wash them. This I do to take any taste of can away. Add a half cup of water with the tomato paste add also the herbs and then cook the beans at low heat for twenty minutes.
To finish add the pasta and cook the recommended time reported on the box.
I use to make exactly the same recipe by using chickpeas instead.
To decorate at the end I use rosemary and olive oil. Serve with parmesan and or pecorino on the side
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June 24th, 2009 at 1:13 am
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Thank You. I will try to update it more often. Tommaso
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July 6th, 2009 at 10:24 pm
Perfect!
July 8th, 2009 at 4:37 am
Thank You Tommaso
August 3rd, 2009 at 11:31 pm
Really enjoyed this! Well done!
August 23rd, 2009 at 4:22 pm
[...] PASTA e FAGIOLI | pasta e fagioli italian pasta recipe | italianrecipesblog.com italianrecipesblog.com/Blog/?p=870 – view page – cached Pasta e Fagioli This Italian classic you can prepare in many different ways, as also in Italy the recipe varies a lot from place to place.In Tuscany for — From the page [...]
September 27th, 2009 at 12:02 pm
important information. It’s really useful. Thanks
October 12th, 2009 at 5:53 pm
Hello, it really interesting, thanks
May 18th, 2010 at 9:36 am
I’m growing cannellini, borlotti and chickpeas this summer, and plan on making a couple batches of pasta e fagioli with them. Can’t wait. A favorite dish since I was but a tiny meatball.
May 22nd, 2010 at 8:20 am
I also use chickpeas with this dish but I also use sprouted chickpeas which taste even nicer