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. Keep reading for the written recipe or watch the video below as I prepare this 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.)
  • 1/2 cup olive oil, extra-virgin
  • 3 cloves garlic, sliced
  • 2 lbs. plum tomatoes, diced
  • 1/2 onion, 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, add a pinch of salt and then cook the pasta as per the pasta instructions.

While preparing the pasta, fry the garlic and onion for a couple of minutes, making sure not to let them burn. Add the tomatoes to the garlic and onions pan. Cook the tomatoes for 10 minutes over medium/low heat.

Add the beans and the water they were cooked in to the pan of tomatoes and mix together. Cook for about 10 minutes on low/medium heat.

Add the pasta to the pan and cook for another minute. Mix altogether and serve. Enjoy and cin cin!

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