Pasta e Fagioli

Name: Pasta e Fagioli (Bean Pasta)
Yield: 6 people
Cuisine: Italian
Ingredients: 1 big sprig rosemary (reserve a few needles), 2 bay leaves, 1 sprig parsley 1 sprig thyme, tied into a bouquet garni 1 × 500 g packet tomato passata salt and pepper Parmesan, freshly grated; 125 g pancetta, diced (optional); 500 g tinned fagioli, cannellini or borlotti beans, drained and rinsed thoroughly; good olive oil; 2 garlic cloves, peeled and minced; 1 carrot, 1 celery stick, 1 large onion, all peeled and cut into a fine soffritto; 500 g ditali (not ditalini, these are too small); ½ large red chilli pepper, seeded and minced (or 4 small dried ones, reconstituted in a little water and chopped)

Bean Pasta

Preparation info

6
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

Soup dish or pasta dish? To non-Italian eyes, a soup, to Italians a pasta dish, and not just any pasta dish – a national obsession. The Italians seem to regard them as vital to life as they know it – ‘La vita fagioli’! Every region of Italy has a major variation; every former city state a slight modification; every village and every home their own version.

Ingredients

Europe
Italy
Mediterranean
Breakfast
Pasta

Ingredients

Method