The recipe of Pasta and Beans (Pasta e Fagioli) is a classic of Italian cuisine, a first course with an unmistakable flavor that has its roots in rural tradition.
A poor and cheap dish, therefore, but always extremely tasty and genuine. Timeless Italian-style comfort food that warms the heart and brings everyone together thanks to its timeless flavor.
To prepare the pasta and beans recipe, place the beans in a bowl, cover them with cold water and add a teaspoon of baking soda.
Let soak for 8 to 12 hours and then transfer them to a pot and cover with fresh water.
Let them cook for about an hour and a half.
Meanwhile peel the garlic, mash it with a fork and brown it with 4 tablespoons of oil and the half onion cut in small pieces in the same pot in which you will cook the pasta. As soon as it is golden, remove it, add the tomatoes cut into wedges and let them cook over high heat, stirring. Add a pinch of chili pepper, pour half a glass of wine and let it evaporate.
Take the beans and place them in the pan with the tomatoes.
Add 4 glasses of water (1 for every 100 g of pasta plus 1 for the pot) and boil. As soon as the water boils, drop the pasta, stir often and check that there is always some liquid. The final result should not be too soupy but not even too dry, something in between and anyway creamy. So always adjust the flame and the amount of water in the pot.
When the pasta is cooked, turn off the heat, add a little of fresh chili (if you like) and season with a little extra virgin olive oil. Serve hot or warm.
If you want to shorten the preparation time you can use pre-cooked canned beans.
It is not recommended to keep the pasta and beans in the fridge. If necessary, heat it on the fire before consuming it.
If you prefer you can also use other bean qualities, such as borlotti. In addition there are regional versions, such as pasta and beans with pork rinds, or with mollusks.
It is recommended to use a short pasta format.
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