Pasta e Fagioli a quick recipe from the tradition of Neapolitan cuisine
Pasta and beans is a great classic of Neapolitan cuisine, one of the symbolic dishes of the Mediterranean diet where cereals and legumes are the masters. Pasta with legumes are simple to prepare and you get a single, nutritious, complete and delicious dish! I always tend to use the hand blender to create a thicker sauce and to blend a part of the beans with their skin (which not everyone likes). The same procedure also applies to pasta and lentils, pasta and chickpeas, pasta and peas. Try this recipe you will have a tasty dish with few ingredients!
Ingredients for 4 people
- 300 gr of pasta (mixed or tubes)
- 380 gr of cannellini beans (in a jar) or dried beans to soak 1 night *
- 4 tablespoons of extra virgin olive oil
- 8 datterini tomatoes
- 1 clove of garlic
How to make Pasta and beans
If you use dried beans the night before, you need to boil the beans in plenty of water for just a couple of minutes. Turn off the heat and leave to soak for at least 12 hours before cooking (so the night before to eat them the next day for lunch) drain the water and fill the pot with more water, proceed with cooking for about 30 minutes .
At this point the recipe procedure is the same whether you use the beans in a jar (drained of their water and quickly rinsed under running water with a sieve) or if you use dried beans.
Put a clove of garlic in a pan large enough to contain the pasta, 4 tablespoons of oil, the garlic and the tomatoes cut in half, salt
and cook for a couple of minutes,
add the beans and cover with water (the beans must be completely immersed in the water) put the lid on the pot and let it cook for 15 minutes
at this point, part of the beans are blended with the hand blender (inside the pot)
add more water (enough for cooking the pasta) and as soon as it comes to a boil, add the pasta (which will be covered with water) and cook for the cooking time indicated on the package,
we put a lid on the pot and lower the heat and turn from time to time. When cooked, add the basil and serve, and your dish is ready Pasta and beans. Enjoy your meal!
WINE PAIRING: this dish goes well with Wine Red Stop, medium-bodied : Breganze Rosso Riserva DOC, Alcamo Syrah Doc
For this wine pairing I consulted the site: www.bodegasdevino.org
Enjoy your meal!