White pasta e fagioli is a hot and hearty first course , a great classic of Italian cuisine that has its roots in the poor peasant tradition ; widespread especially in southern Italy and in particular in Naples where it is called ‘Past e Fasul’ . The peculiarity is that the pasta is cooked together with the beans ; previously stewed with tomato, garlic, oil and fresh parsley; with the same method as Pasta e patate !
In this way the starch released by the pasta binds to the legumes that will slowly crumble; giving life to the classic white pasta e fagioli creamy , enveloping , incredibly tasty ! Which in Neapolitan is called ‘azzeccata’!
Like any traditional recipe, there are different regional variations . What I’m giving you today is the original recipe for classic and simple white pasta e fagioli . The typical Neapolitan Pasta e fagioli. A very easy preparation that I inherited from my family . You can make it with the beans that you like most : both borlotti and cannellini . According to tradition , dried beans are used ; soaking them hours before preparation, to soften them before boiling them! But if you don’t have time, you can easily make canned white pasta e fagioli !
Transforming it into a quick and dinner-saving dish ! In any case, the result will be extraordinary! Follow the procedure and step-by-step advice and you will bring to the table the best white pasta e fagioli ever! Creamy, full of flavor! It even becomes even better the next day !! Just like Minestrone , it is perfect among the winter first courses for lunch or dinner; given its richness it is also ideal as a single dish ; perfect for the whole family. A cuddle that warms the heart on cold days! Try it soon! Pasta with Ricotta Cheese Recipe
White Pasta e Fagioli Recipe
Traditional White Pasta e Fagioli Recipe
Ingredients
100g of mixed pasta or tubes (which you can increase up to 150g)
250g of boiled beans from a can (or 200g of dried beans to soak and boil)
180 g of fresh elongated tomatoes (peeled tomatoes are also fine)
2 cloves of garlic
3 – 4 tablespoons of extra virgin olive oil
fresh parsley
sale
pepper (optional)
How to Make White Pasta e Fagioli Recipe
First of all, fry the peeled and lightly crushed garlic in the oil for 1 minute.
Then add the fresh tomatoes cut into 4 parts with a little chopped parsley
Finally, turn and let it flavor for 2 minutes.
The tomatoes will have softened. Remove the skin from the tomatoes, which will have become soft. You can also leave it if you like, I remove it to have a creamier White Pasta e Fagioli.
Then add the boiled beans and 1 tablespoon of chopped fresh parsley
Cook over medium heat, letting the beans flavor for about 1 minute.
Finally, crush the tomatoes with a fork. Then add 1 full glass of water
Cover with a lid and lower the heat and let the beans stew in the pot for about 10 minutes. Add a pinch of salt.
Add 1 glass of water, bring to the boil
Finally, lower the pasta into the beans
At this point the real preparation takes place!
How to cook a perfect White Pasta e Fagioli
Let the pasta cook on a very low heat, stirring continuously and gradually adding 1 tablespoon of hot water.
The first rule for a perfect result is not to add all the water at once, this to avoid cooking the pasta and the sauce remaining soupy!
We want a creamy and enveloping White Pasta e Fagioli!
Only when you see that the pasta has absorbed all the water, add a little more.
Then, slowly, by stirring the beans will crumble, creating the famous “cream”.
White Pasta e Fagioli is ready when the pasta is cooked and the sauce is thick, creamy and perfectly “matched” with the chosen mixed pasta or tubetti.
Finally, add salt and stir.
Serve the White Pasta e Fagioli piping hot, with a drizzle of oil, a pinch of pepper and a little fresh parsley. Accompany it with slices of homemade or rye bread.
Save the White Pasta e Fagioli for the next day
As time goes by, it becomes even better! Once upon a time, the custom was to save it for the following days, when the aromas and flavors had perfectly settled and the pasta was still ‘right’ for the sauce. Just add 1 – 2 tablespoons of water and a drizzle of oil to the pan, stir over low heat, the sauce will immediately come to life and be creamy again. Serve it hot, perhaps with croutons and bread croutons! You can’t help but mop it up!
