Pasta with cannellini beans
Embé da Campana mica mi potevo sottrarre alla ricetta del mese coi fagioli…. you find the event here and here eh no! So, even though very in the rush I made it, in the meanwhile I just arrived in Portugal — stay tuned, I will post from here in these days! The day before yesterday I made the recipe for pasta e fagioli typical of my region, Campania. So, here you go, enjoy, and thank you Simona for organizing these fun events.
300 g mixed pasta (or ditalini, or small trumpets, or elbows)
400 g cooked cannellini beans
a few small cherry tomatoes or 2/3 medium tomatoes, chopped
3/4 cloves garlic, minced
a small bunch of fresh parsley
red chili pepper flakes, to taste
If you are using dry beans, put them in cold water the night before and cook them in abundant water for about an hour and half. Instead, you can use canned cannellini, better for you to drain part of their juice which is too “gluey” sometimes.
Fry the garlic gently in a saucepan with the olive oil, until it turns golden color. Add a few tomatoes (pasta e fagioli has to be a “pink” color, you don’t want it to be too red with tomatoes) and a little water, let cook for 10 minutes. Add the cooked beans, stir gently, continue to cook on simmer. When you have a creamy consistency, after about 20 minutes, turn off the heat, add the herbs and the pepper, and adjust with salt.
Cook the pasta al dente, don’t drain it into a strainer, instead pour out the water directly from the cooking pan, leaving the pasta almost covered with water. Mix pasta with the fagioli, stirring gently, let it sit for a few minutes so it takes more flavour and absorbs some liquid, getting a yummy creamy consistency. Add more herbs if you like and serve very warm, sprinkled with a little olive oil. Pasta e fagioli doesn’t want cheese normally.
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