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Pasta e Fagioli from Naples

Course Main Course
Cuisine Italian
Servings 2 to be duplicated as desired:
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 1/3 onion
  • 1 garlic clove
  • 2 tablespoons 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

Instructions

  1. Julienne the pancetta, peel and crush the garlic clove and peel and finely chop the onion.

  2. Heat the olive oil in a pot (medium/tall walls), add the pancetta, and cook until the fat gets translucent (medium heat). Add garlic and onion, and sauté a few minutes until golden.

  3. Remove the garlic and add the beans and 1/2 teaspoon of salt. Add passata and mix.

  4. Add the pasta and the water and cook 10-15 minutes, or until the 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.

  5. 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.

Recipe Notes

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.