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Pasta e fagioli

Sofia is my second child, she has simpler tastes but in any case she is not someone who loves to eat, you remember that I had to wake her up to feed her, well it went on. Sofia eats because she has to and not because she wants, but there are still some things she prefers over others and among these there is pasta and beans. This is the more traditional version, that of my mom that she loves and that I must say eats really happy. Ingredients for 4 people 320 gr of mixed pasta 300 grams of dried cannellini beans A stick of celery A spoonful of tomato paste A clove of garlic Extra virgin olive oil Sale, pepper Chilli optional The night before, put the dried beans to soak in water. The following morning, rinse them, cover them with clean water and add the garlic, celery, tomato paste and a generous sprinkle of extra virgin olive oil. Cover and put on the fire, bring to bo, lower it and continue cooking for at least 1 hour, the beans you put on the fire have been done and even a little at least. Now take a part of the beans and blend them, pour the cream back into the pot together with the sauce with the whole beans. Bring back to a boil, add salt and drop the pasta. Cook for 10 minutes, stirring often. Turn off the heat, season with salt and pepper, add chilli if you like and cover. Let it rest for 5 minutes and serve with small pieces of rustic wholemeal bread.

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This is the last recipe of this chapter and a treatise would be needed here and not because this dish is complicated but because it is the most disarming simplicity and as such it deserves top quality


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