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

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

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.</