Name: Pasta with Beans (Pasta e Fagioli)
Yield: Serves 6
Cuisine: Italian
Ingredients: 115 g (4 oz) prosciutto trimmings, chopped into small cubes; 1 litre (1¾ pints) Chicken Stock or Beef Stock or water; 115 g (4 oz) tubettini or mixed pasta; salt and pepper to taste; 1 kg (2¼ lb) fresh borlotti beans, or 250 g (9 oz) dried borlotti or cannellini beans, or 2 × 425 g (15 oz) cans unsalted borlotti beans; 1 fresh red chilli, chopped; 3 ripe tomatoes, skinned and chopped, or 1 × 425 g (15 oz) can peeled plum tomatoes, chopped in the can; 4 tbsp extra virgin olive oil; 2 medium potatoes, cut into cubes; 10 fresh basil leaves, shredded; 2 garlic cloves, finely chopped; 2 celery stalks, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘This is one of the rare pasta dishes that enjoys equal popularity in all the different Italian regions, one of the great classics. The best version is said to come from Naples, where scraps of pasta from the ends of different packets are mixed with spaghetti crushed into spoon-sized pieces.’

Ingredients

1 kg (2¼ lb) fresh borlotti beans, or 250 g (9

Method

The best beans to use are fresh borlotti beans, which are occasionally to be found outside Italy now. Available around August and September, they are recognisable by the green and red colouring of the pods. If you can’t find fresh, you can use canned, but another alternative is white cannellini beans.

If you are using dried beans, leave them to soak in water the night before you use the

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of