Pasta fagioli recipe with pancetta: the authentic recipe from Naples
Pasta Fagioli soup is a Winter dish you’ll find everywhere in the peninsula: from North to South everyone enjoys a hot plate of this delight.
To make the Italian pasta fagioli recipe you can choose to cook pasta and beans together or separated, and to add or skip tomato sauce. I make it the Neapolitan way: the Southern authentic pasta fagioli recipe where pasta is cooked with beans, to make it release starch and get a very creamy result. This pasta fagioli ingredients are a tiny touch of tomato passata, precooked beans (that you can make at home, of course, recipe at the end of the post), diced pancetta, and pasta mista (mixed pasta shapes, read: leftovers).
You can make it meatless, but pasta fagioli with pancetta is on another level, and there’s really just a tablespoon per serving.
Pasta fagioli recipe from Naples
- Ingredients for 2
- 1/3 onion
- 1 garlic clove
- 2 tablespooons pancetta diced 50 gr - 1.8 oz
- 1 teaspoon of extra-virgin olive oil
- 1 can of pre-cooked borlotti beans
- 1/2 cup of tomato passata
- 5.3 oz pasta (ditalini or mixed pasta) 150 gr
- 12.3 oz hot tap water 350 gr
Julienne pancetta, peel and crush the garlic clove and peel and finely chop the onion.
Heat the olive oil in a pot (medium/tall walls), add the pancetta and cook until fat gets translucent (medium heat). Add garlic and onion, and sauté a few minutes, until golden.
Remove garlic and add beans and 1/2 teaspoon of salt. Add passata and mix.
Add pasta and water and cook 10-15 minutes, or until pasta is cooked “al dente”. Give it a mix every now and then to avoid pasta sticking to the bottom. If needed add a little water to end the cooking.
You can add chili to the pasta, but I prefer to serve pasta e fagioli with a bottle of chili oil or freshly crushed pepperoncino on the side, this way each one can add to personal tastes.
I’m not sure if you should serve pasta e fagioli with a tablespoon or a fork, I usually begin with the fork and end up with the spoon (all those juices), so I set them both on the table.
If you want to cook your own dry beans:
how to cook borlotti beans
- 2 cups of fagioli borlotti
- 1 sprig of rosemary
- 1 garlic clove
- 1 teaspoon of baking soda
Place beans in a bowl and cover them with water overnight.
Drain beans and place them in a thick-bottom pot, cover them with water (enough to cover, not more).
Add rosemary, garlic, and baking soda.
Bring to a simmer on a medium heat, decrease heat to minimum and cook, uncovered 20 minutes. 5 minutes before ending the cooking time, add a teaspoon of salt.
enjoy your pasta fagioli!