Friday, July 12 2024

Pasta and beans is a complete dish, providing quality protein without animal ingredients, is satiating and relatively low-calorie.

In a more “brothy” variant, especially in Roman cuisine, or in the form of a “creamy” pasta on the slopes of Vesuvius, it is a recipe with the most varied variations and seasonings.

These include the use of lard or pancetta and, among the herbs, thyme, parsley, marjoram, and rosemary.

Many people judge this to be a winter dish, but fresh beans are found right in the summertime, generally from May to October.





  • 2+1/3 cup of beans +1 cup of bean cooking water
  • 1 cup of tomato puree (depending on taste)
  • 2/3 cup of pasta (ditali it’s top)
  • 2 cloves of garlic
  • chili pepper (optional)
  • 4 tbsp of extra virgin olive oil
  • parsley (optional)
  • salt to taste



First, soak the beans for at least 6 to 8 hours in cold water.

Drain the beans in a colander and wash them under running water.

In a pot with water, pour the beans and if you want herbs (bay leaf, rosemary) and let them cook until tender (60-90 minutes).

When cooked, add a tablespoon of salt and stir gently.

Sauté garlic and chili in half the oil for 10 seconds.

Add tomato puree, bring to a boil and cook for 5 minutes.

We add half the beans with all their cooking water and bring to a boil.

We blend everything with a blender.

We add 2 cup  of boiling water and the pasta; simmer until al dente.

We turn off the flame and add the remaining beans, adjust the salt and let it rest for a few minutes.

We season with extra virgin olive oil and serve.


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