Pasta e Fagioli
— Mother recipe · ar de en es fr it ja pt ru zh
A hearty dish that combines the delicacy of beans with the elasticity of pasta, served with a hint of garlic and extra virgin olive oil.
⏱️ 20 min prep + 150 min cottura · 4 porzioni · facile
Ingredients
- 400g of cannellini beans
- 2 medium potatoes
- 1 carrot
- 1 red onion
- 300g of short pasta like rigatoni or macaroni
- Extra virgin olive oil
- Garlic cloves
- Fresh parsley
- Salt and pepper to taste
Method
- Rinse and soak the cannellini beans in cold water for at least 12 hours.
- Peel and chop the potatoes, carrot, and red onion into small pieces.
- In a large pot, cook the beans with the vegetables until the beans are tender (about 2 hours).
- Add the potatoes and continue cooking for another 30 minutes or until they are soft.
- Remove the vegetables from the broth, add the rigatoni or macaroni, and cook until al dente (about 15 minutes).
- Serve the dish with a drizzle of extra virgin olive oil and chopped parsley.
The story
Pasta e Fagioli is a popular recipe throughout Italy. Originally considered a poor man's dish, it has evolved over time to become one of the most beloved lunch dishes.
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