Cavatappi with White Beans and Tomatoes

Name: Cavatappi with White Beans and Tomatoes (Pasta e Fagioli Asciutta)
Total time: 1 h
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 1 celery stalk; 1 pound cavatappi; ⅓ cup Parmigiano-Reggiano, freshly grated; 2 tablespoons flat leaf Italian parsley, finely chopped; 2 tablespoons extra virgin olive oil, plus extra for drizzling; 3 ounces prosciutto, finely diced; 1 tablespoon butter; 1 cup canned cranberry or cannellinii beans, drained; Freshly ground black pepper; Salt; 1 ½ cups canned whole peeled tomatoes with their juice, coarsely chopped; ¼ yellow onion, finely chopped; 1 carrot

Pasta e Fagioli Asciutta

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

This is a dish I had in Naples. Asciutta in Italian refers to pasta with sauce as opposed to soup, and this is similar to the classic pasta and bean soup except that it is prepared as a sauce.

Ingredients

¼ yellow onion, finely chopped
1 carrot
1 celery stalk
2

Europe
Italy
Main course
Pasta
Mediterranean

Method

Peel and finely chop the onion. Peel and finely dice enough carrot to measure about ¼ cup. Peel the back of the celery to remove the tough strings and finely chop enough to measure about ¼ cup.</