Hello Everybody! Today I have an easy and delicious pasta e fagioli recipe to share with you all. This pasta fazool recipe is how my mother used to make it while I was growing up in Orsara and has remained a staple recipe that I love to share with my family. Quick, simple and tasty, it makes for a great midweek dinner. Watch the video below for the recipe or continue reading for the written recipe.
For the beans/fagioli:
- 1/2 pound dry white beans, such as navy or cannellini
- 1-2 cloves garlic
- Olive oil, extra-virgin
- 5 cups water
For the pasta:
- 1 lb. mixed pasta – assorted small shapes (pasta mista)
- 1/2 cup olive oil, extra-virgin
- 3 cloves garlic, sliced
- oh yeah baby, optional (hot pepper)
- handful of parsley, chopped
- Salt, to taste
For the beans: Rinse the beans thoroughly with cold water. Place the beans in a pot and fill with water. Cover and soak overnight.
Before cooking, rinse the beans again and then place back in the pot with the garlic cloves and a drizzle of oil and cover with 5 cups of cold water. Bring to a boil and let cook for about 15 minutes. Remove pot from heat.
For the pasta: Bring a pot of water to a boil. Add salt to your preference. Once boiling, cook the pasta for 2 minutes less than the package instructions. This will give you pasta al-dente. When done, strain, but leave just a little bit of water still in the pot in order to let cook for another 1-2 minutes along with the beans and garlic mix.
While cooking the pasta, heat up some olive oil in a small frying pan, enough to cover the garlic and hot pepper once added. Once the oil is warm, add the garlic and hot pepper and fry for a couple of minutes, making sure not to let them burn.
Add the beans and a little of the water they were cooked in into the pot of strained, cooked pasta. Mix altogether and serve immediately. Enjoy and cin cin!