Pasta e Fagioli, Pasta & Beans

My grandmother from Avellino has been on my mind lately. Hours spent in her kitchen, watching her turn the simplest ingredients into the most comforting and delicious dishes. I miss her, our talks and her kitchen. I miss the smell of fresh garden tomatoes simmering in a pot on her stove top, filling the house with sweetness.

Many years ago I asked her “Why doesn’t my mom’s pasta e fagioli taste as good as yours?” She said, “When she gets to my age it will taste the same, just wait.”DSC_3537

She didn’t include precise measurements so here is my version of her recipe. Adjust to your taste and enjoy!

Ingredients for 2 

  • 100 grams (2/3 cup) of pasta (ditalini or mixed pasta)
  • 150 grams (1/2 cup) of dried borlotti beans
  • EVOO
  • garlic
  • plum tomatoes
  • 1 red chili pepper
  • parsley
  • salt to taste

Soak the borlotti beans overnight in water. Cook them in abundant water in a large pot. Bring to a gentle boil and cover. Cook for approximately 1 hour.

While the beans are cooking, mince 2-3 cloves of garlic, dice the chili pepper and chop the tomatoes.

When the beans are nearly cooked heat 2 to 3 tablespoons of the olive oil in a separate pan. Add the minced garlic and cook it for a few minutes until it starts to color. Add the tomatoes, chili pepper, salt and 1-2 cups of water. Bring to a simmer. Cook for 10 to 20 minutes before adding the tomato to the large pot of beans.DSC_3524

Add the pasta and let it cook for 10-15 minutes on a low flame.DSC_3527

Once cooked turn off the heat and let it rest for 10 minutes before serving. Finish with chopped parsley.

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  1. 14 detox recipes to start 2017 right - Casa Mia | Italy Food & Wine Tours - January 31, 2017

    […] Pasta e Fagioli, Pasta & Beans – Legumes are a fantastic superfood that should always be part of everyone’s eating routine, not just when dieting. This soup is made by simmering the beans down to almost a puree and cooking the pasta directly in the soup. […]

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