Pasta e Fagioli aka Pasta and Beans
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
258 kcal
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Course
Main Course
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Cuisine
Italian
Pasta e Fagioli aka Pasta and Beans
Description
This Pasta e Fagioli recipe starts by boiling pasta varieties like tubetti, small shells, or broken linguine until just under al dente, ensuring the pasta maintains a firm texture when combined with the other ingredients. The amount of pasta water is adjusted to create a sauce that is not too dry.
Canned or cooked cannellini beans provide a creamy, buttery background, while a well-made pasta sauce lends acidity and savoriness. Mixing the pasta, beans, and sauce together gently heats the beans through and softens the pasta to a perfect bite before serving. Grated Parmigiano Reggiano cheese adds a nutty, salty finish on top, enhancing the flavors.
Using high-quality ingredients greatly impacts the dish's outcome, with Italian-imported pasta made only from durum wheat semolina and a fresh, homemade pasta sauce recommended. This dish is ideal for a filling lunch or dinner and showcases Italian home-cooking simplicity.
Ingredients
- 8 oz pasta tubetti, small shells, broken spaghetti, linguine etc, bite-size
- 1 cup cannellini beans Borlotti or kidney, any kind of bean will do, including garbanzo, cooked
- ¾ cup pasta sauce more or less depending on your taste, meatless
- 1 Tbsp parmigiano reggiano (optional, grated, to serve - please don’t use a lesser quality cheese)
Instructions
- Boil the pasta according to the directions on the package until it is almost al dente (a little hard, not completely cooked). Remove some water, (but reserve to use later, if needed); I usually try to make the water level with the pasta.
- Add the beans.
- Now add the pasta sauce. If it's too dry, add some of the reserved pasta water.
- Stir thoroughly, and just let the pasta start to come to a boil, then remove from heat.
- Ladle into serving bowls, add grated Parmigiano Reggiano cheese, if desired, and dinner is served!
Notes
- Boil pasta just shy of al dente to prevent mushiness after combining with beans and sauce.
- Use high-quality pasta made with only durum wheat semolina for best texture and flavor.
- Prefer homemade or good-quality pasta sauce and beans without additives for authentic taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 258kcal | 13% |
| Carbohydrates | 52g | 17% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 198mg | 8% |
| Potassium | 264mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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