Pasta e Fagioli (Pasta Fazool) is a dish, as you know, that is part of the Italian culinary tradition. It is a first course with an unmistakable flavor rooted in the rural tradition.
How pasta e fagioli are made?
I will describe the recipe my mother used to prepare for me because we don’t have a “pasta e fagioli” dish that unites the whole of Italy; every Italian family has its recipe with slight differences in preparation and the use of different regional varieties of beans.
My mother used to cook “fagioli borlotti,” which can be soaked overnight and simmered in water with aromatic herbs.
Pasta e Fagioli ( Pasta Fazool)
Description
Pasta e Fagioli (Pasta Fazool)-A first course with an unmistakable flavor that has its Italian roots in the rural tradition.
Ingredients
Instructions
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Clean the beans the day before and leave them to soak in water overnight.
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Drain and rinse them very well, then boil them in a covered pot for about an hour and a half in plenty of unsalted water with the bay leaf.
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Fry the chopped onion, celery, and carrot in three tablespoons of oil.
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Add the peeled tomatoes and cook further with the lid for about an hour.
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Pick the beans with a slotted spoon. Pass about half of them through the vegetable mill and add them to the sauce.
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Season with salt and pepper, add the parmesan rind and bring to a boil.
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Add the ditalini pasta directly to the pot, cover with the cooking water from the beans, and bring the pasta to a boil, stirring very often.
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When the pasta is al dente, turn off the heat, rest for 3 minutes, add a drizzle of olive oil, and serve.
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Pasta e Fagioli, Pasta and fazool