“Pasta e fagioli” (Pasta Fazool) is a dish, as you know, which is part of the Italian culinary tradition.
A first course with an unmistakable flavor that has its roots in the rural tradition.
How pasta e fagioli are made?
I will describe the recipe that my mother used to prepare for me, because we don’t have a “pasta e fagioli” dish that unites the whole of Italy, every Italian family has its own recipe with small differences in preparation and the use of different regional varieties of beans.
My mother uses to cook “fagioli borlotti” which can be soaked overnight and simmered in water with aromatic herbs.
- 300 g borlotti fagioli 10.6 oz
- 150 g ditaloni pasta 5.3 oz
- 1 celery stalk
- 1 carrot
- 1 small onion
- 4 tbsp peeled tomatoes
- extra virgin olive oil
- 1 bay leaf
- a piece of Parmigiano rind
- Clean the beans the day before and leave them to soak in water overnight.
- Drain them and rinse them very well, then put them to boil in a covered pot for about an hour and a half in plenty of unsalted water with the bay leaf.
- Fry the chopped onion, celery, and carrot in three tablespoons of oil.
- Add the peeled tomatoes and cook further with the lid for about a quarter of an hour.
- Pick the beans with a slotted spoon. Pass about half of them through the vegetable mill and add them all to the sauce.
- Season with salt and pepper, add the parmesan rind and bring to boil.
- Add the ditaloni pasta directly into the pot, cover with the cooking water from the beans, and bring the pasta to cooking, stirring very often.
- When the pasta is al dente turn off the heat, let it rest for 3 minutes, add a drizzle of olive oil and serve.