Pasta e Fagioli

There are many regional variations on this dish but I like the traditional peasant way best. In fact, I always judge a chef by the way he or she prepares Pasta e Fagioli! It is very easy to make, provided you use the correct ingredients in the correct way. This recipe is the Neapolitan version, where they use cannellini beans instead of borlotti beans. It’s a good way of using up odds and ends of different pasta shapes, known as munnezzaglia in Neapolitan dialect.