Pasta e fagioli is a classic recipe of Italian cuisine.
It almost always starts with a sauté and the pasta is risottoed by gradually cooking it along with the sauce.
The secret is the cooking, which should be slow, adding very little boiling water at a time.
Pasta e fagioli can be red, plain, with added vegetables, pancetta or bread croutons.
It can be made with cannellini beans, but also borlotti beans, and specific short pasta shapes are usually used, such as tubetti rigati or pasta mista.
- 8 oz of ditali pasta or mixed pasta
- 10.6 oz of boiled and drained beans
- 2 cloves of garlic
- 3-4 tablespoons of extra virgin olive oil
- 1 bunch of parsley
- 1 sprig of rosemary
- 7 oz of peeled tomatoes
- as needed boiling water
- as needed salt and pepper
In a large pot, sauté the garlic cloves in oil.
Add the peeled tomatoes along with a handful of chopped parsley.
Wilt everything, and after a few minutes add the boiled beans and a sprig of rosemary
Continue cooking for about 10 minutes, then add a glass of hot water.
When it comes to a boil again, add the mixed pasta and, stirring very often, cook it, gradually adding a tablespoon of water at a time.
The pasta will be ready when it is creamy and velvety, not too brothy.
When it is al dente, remove from the heat, adjust the salt and pepper, and season with chopped parsley.
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