Pasta e Fagioli Recipe

Hello Everybody! Today I have a simple pasta e fagioli recipe to share with you all. I cooked and ate this many times back in Orsara growing up and it is still a dish I love to enjoy with my family. Watch the video below for the recipe or scroll down for the written recipe.


For the beans/fagioli:

  • 1 pound dried white beans, such as navy or cannellini
  • 2 cloves garlic
  • Olive oil, extra-virgin
  • 5 cups water

For the pasta:

  • 1.5 lbs mixed pasta – assorted small shapes (gemelli, mini penne, small shells, etc.)
  • 4 oz pancetta
  • 1/2 cup olive oil, extra-virgin
  • 3 cloves garlic, sliced
  • 2 lbs. plum tomatoes, diced
  • 1 shallot, diced
  • oh yeah baby, optional (hot pepper)
  • Salt, to taste

For the beans: Rinse the beans thoroughly with cold water. Then place in a pot with the garlic and a good drizzle of oil and cover with the 5 cups of cold water. Bring to a boil and let cook for about 10 minutes. Remove the pot from the heat and cover. Let sit for at least 2 hours, or up to all day.

Prepare a pot of water for the pasta. Once boiling, cook the pasta for as per the pasta instructions. While preparing the pasta, fry the pancetta in a pan until slightly crispy. Remove from frying pan and place on dish to add to the pasta later on. Next, fry the garlic and shallots for a couple of minutes, making sure not to let them burn. Add the tomatoes to the garlic and shallots pan. Cook the tomatoes for 10 minutes over medium/low heat. Add the beans and the water they were cooked in along with the pancetta to the pan of tomatoes and mix together. Cook for about 15 minutes on low/medium heat. Add the pasta to the pan and mix before serving. Enjoy and cin cin!


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