Pasta e Fagioli ( Pasta Fazool)

“Pasta e fagioli” (Pasta Fazool)-A first course with an unmistakable flavor that has its Italian roots in the rural tradition.

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“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.

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My mother uses to cook “fagioli borlotti” which can be soaked overnight and simmered in water with aromatic herbs.

Pasta e Fagioli ( Pasta Fazool)

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“Pasta e fagioli” (Pasta Fazool)-A first course with an unmistakable flavor that has its Italian roots in the rural tradition.

5 from 2 votes

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Prep Time 15 mins

Cook Time 2 hrs 30 mins

Additional Time 12 hrs

Total Time 14 hrs 45 mins

Course Main Courses

Cuisine Italian

Servings 2 (servings)

Equipment

• Ceramica Edgar Picas Traditional Portuguese Vintage Clay Terracotta Cooking Pot Cazuela
• Hunza Organic Cranberry Beans (2 lbs)

Ingredients

  

1x2x3x

• 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
• salt
• pepper
• 1 bay leaf
• a piece of Parmigiano rind

Instructions

 

• 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.

Notes

ENJOY!

Keyword italian pasta, pasta and fazool, pasta e faioli, sicilian recipes

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