Pasta e Fagioli (Pasta and Beans) – Italian Food Easy Peasy
Like and Subscribe!!
Follow us on Facebook and on Instagram.
INGREDIENTS (for 4 to 6 people)
250gr of dry pasta
2 cans of romano beans
200gr of strained tomatoes (passata)
100gr of pancetta or bits of sausage or thick bacon
2 cloves of garlic
3 table spoons of olive oil
Salt
1/2 glass of white wine (optional)
PREPARATION
Pour the olive oil in a large pan. Add the garlic cloves and let them fry for two minutes.
Add the pancetta cubes. Let them fry for two minutes.
Add 2 cans of romano (or cannellini) beans – drained them first if you suffer of ABS.
Add half a glass of white wine (if you have it) and a branch of fresh rosemary. Let the beans cook for 5 minutes until the wine has evaporated.
Add the strained tomatoes. Add salt as needed (depending on your taste).
Let the sauce simmer for ten minutes.
At this point, add the dry pasta (broken spaghetti or linguine, ditalini or conchiglie).
Add hot water – at least a litre, one glass at the time, until the pasta will be cooked.
Turn the heat off. Place some of the pasta e fagioli on a plate, sprinkle some parmesan cheese over it and garnish with a small branch of fresh rosemary. Serve it hot.
BUON APPETITO! 🙂