July 28, 2024 | POSTED IN

Pasta E Fagioli

bowl of pasta fagipoli with wooden spoon in it and rosemary and scattered beans and pasta on the table

Also known as Pasta Fasule (Neapolitan) or Pasta Fazool (New York)

This hearty Italian dish, literally meaning “pasta and beans,” is a perfect example of cucina povera (peasant cuisine) – delivering maximum flavor and satisfaction at minimal cost. While recipes vary across regions and households, this version is tomato-free, aligning more closely with traditional Italian preparations.

Serves 2 with leftovers (easily doubled)

Ingredients

  • 8 oz dried Cranberry beans (or other white beans)
  • 6 cups water (adjust for desired thickness)
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 sprig rosemary
  • 1 tbsp olive oil
  • 1 cup small pasta (Ditalini, Tubetti, or elbow)
  • Small piece of Parmigiano Reggiano rind (optional)
  • Salt and pepper to taste
  • Extra olive oil and grated Parmigiano for serving

Instructions

  1. Night before: Soak beans in water overnight, covered, at room temperature.
  2. Prepare soffritto: In a soup pot, sauté onions, carrots, and celery in olive oil until onions are translucent. Add rosemary and garlic, stirring until fragrant.
  3. Cook beans: Add beans with their soaking liquid. Ensure beans are well-covered, adding water if necessary. Bring to a boil, then reduce to a simmer. Skim off foam and add Parmigiano rind if using.
  4. Simmer: Cook until beans are soft but not mushy, stirring occasionally to prevent sticking. Cooking time varies with bean age, so start checking after about 30 minutes.
  5. Blend: When beans are done, adjust seasoning. Strain 1/2 to 3/4 of the mixture and blend with enough cooking water to create a smooth, not pasty, consistency. Return to pot.
  6. Cook pasta: In a separate pot, cook pasta 2 minutes less than package instructions. Drain and add to the bean mixture to finish cooking until al dente.
  7. Serve: Ladle into bowls. Drizzle with olive oil and top with fresh black pepper and grated Parmigiano.

Notes

  • The consistency can vary from thick and porridge-like to thinner and more soup-like. Adjust water accordingly.
  • Cooking pasta separately for most of its cooking time helps control the dish’s thickness.