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How to make PASTA E FAGIOLI

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Chef Luciano's Culinary Adventures
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Recipe Information

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Video-Specific Recipe

Pasta e Fagioli

Cultural Context

Pasta e Fagioli, a traditional Italian dish, originated from humble beginnings, often served in households as a nourishing meal for the working class. The combination of pasta and beans reflects the resourcefulness of Italian cuisine, where simple ingredients are transformed into hearty fare. Today, it is cherished both in Italy and around the world, with regional variations showcasing local beans and pasta shapes.

ItalianITmain
45 min
medium
4 servings
Servings4
1 can borlotti beans
2 hands full of pasta
1 can tomatoes
red onion
extra virgin olive oil
red wine
wild oregano

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds a cheesy flavor without dairy, while Pecorino is often more affordable.

1

Heat extra virgin olive oil in a clay pot.

2

Add chopped red onion and sauté until caramelized.

3

Deglaze the onion with red wine to drop the temperature.

4

Boil water and add pasta to cook while the sauce simmers.

5

Add 1 can of tomatoes to the sautéed onion.

6

Add 1 can of borlotti beans to the pasta when it's ready and drain.

7

Mix the pasta with the tomato sauce and beans.

Cooking Techniques

sautéingsimmeringboiling

Equipment Needed

clay pot

Spice Level:

🌶️🌶️🌶️

Dietary

vegan

Allergens

glutendairy

Also Known As

Pasta FazoolPasta and Beans
Local Name: Pasta e Fagioli

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