Cavatelli with Cannellini Beans

Cavatelli ai Fagioli


  • 1 recipe ‘1–finger’ cavatelli, or 200 g dried cavatelli (distinctly inferior) extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 175 g cherry or baby plum tomatoes, halved
  • a good pinch of crushed dried chilli flakes
  • 300 g cooked cannellini beans (drained weight)
  • 50 g rocket (or 15 g parsley, or 10 basil leaves), chopped
  • 80 ml of the beans’ cooking liquor (if home-cooked, use water if canned)


Time the pasta so it’s cooked a couple of minutes after the beans go into the pan. Heat 4 tablespoons of the oil in a wide pan, then add the garlic, tomatoes and chilli all at once. Fry over a high heat for just a minute or two, shaking the pan every few seconds. Add the beans and chopped rocket, along with their cooking liquor. Season with salt and pepper.

Drain the pasta and add to the pan when the beans have bubbled for a couple of minutes. Cook for a minute more, and serve with a final drizzle of oil.