Pasta e fagioli (sometimes called “pasta fazool” in America) is usually served as a soup outdoors of the Boot. In southern Italy, nevertheless, pasta e fagioli is actually pasta with beans and is by no means soupy!
Pasta e Fagioli | Genuine Italian Recipe
Watch the Pasta Grammar video the place we make this recipe right here:
Whereas this dish works with many alternative pasta shapes, we choose Calabrian fileja pasta!
You will must have some cooked cannellini beans readily available; comply with our cannellini bean recipe to make a pot, simply skip the peppers and bread!
Serves 2, however can simply be scaled up by rising the quantity of pasta, beans and tomatoes used.
For this recipe, you will want:
– 2-3 tbsp additional virgin olive oil
– 1 garlic clove, peeled
– Cooked cannellini beans (see above)
– 1 canned complete peeled tomato, plus a spoonful of the purée from the can
– Contemporary black pepper
– 5.5 oz. (160g) dry pasta
– Chili pepper powder for topping (non-compulsory)
Put a big pot of water on to boil for the pasta.
Warmth the oil and the garlic clove in a saucepan over medium warmth till the garlic begins to sizzle. Add 2 ladlefuls of cooked beans into the pot, together with a ladle of the bean water.
Crush the tomato with a fork and add this into the saucepan, together with the purée. Deliver the sauce to a simmer, salt/pepper it to style and permit it to cook dinner, partially coated, whilst you boil the pasta.
Salt the boiling pasta water generously and add the dry pasta. Prepare dinner as directed or till al dente to your style. Drain it and return it to the pasta pot. After eradicating and discarding the garlic clove, add the bean sauce into the pasta.
Stir all collectively over medium warmth till the sauce utterly coats the pasta. If there’s extra moisture, flip up the warmth and stir till it thickens.
Serve instantly, topped with a sprinkle of chili powder. Buon appetito!