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Pasta e Fagioli ( Pasta Fazool)

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.
5 from 2 votes
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)


  • 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


  • 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.


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