Bean and pasta

serves 4 or more

Pasta e fagioli is a hot and substantial first course, a great classic of Italian cuisine that has its roots in the poor peasant tradition; widespread especially in southern Italy and in particular in Naples where it is called "Past and Fasul".

The peculiarity is that the pasta (mixed or tubetti) is cooked together with the beans; previously stewed with tomato, garlic, oil and fresh parsley; with the same method of Pasta and potatoes! In this way the starch released by the pasta binds to the legumes which will slowly fall apart; giving life to the classic creamy, enveloping, incredibly tasty Pasta e fagioli! which in Neapolitan is called "azzeccata"!

Can be eaten hot or cold – delicious!

 

Ingredients:

Terre Di San Vito extra virgin olive oil for cooking and serving

500g cannellini beans (dried then soaked overnight) or tinned beans (no soaking required)

4 garlic cloves

Salt and pepper to taste

4-5 fresh tomatoes, chopped

1 large celery stick and the centre part leaves cut into large chunks

1 piece prosciutto or pork belly/gammon (optional but recommended) left whole or cut into lardons

250g tubetti pasta (or as much as you like!)

Fresh, chopped parsley (optional)

Preparing the dish:

If using dried beans, the night before making this dish, put the 500g dried cannellini beans into a bowl and cover with tap water. Soak overnight. The following day, drain and rinse the beans.

***

If using tinned beans, do not discard the liquid.

Pour approx. 4 tablespoons of olive oil into a large saucepan and lightly fry the chunk or cubes of prosciutto or pork belly until golden.

Into the pan, add the drained or tinned beans, chopped tomatoes, peeled garlic cloves, celery and the celery leaves.

Add a little salt and pepper (you will add more after cooking).

Cover with cold water.

Bring the water to the boil then cover and simmer on a low light for approx. 1hour or until the beans are fully cooked.

Before the beans are fully cooked – when they still have a little resistance in them, it’s time to add your pasta into the beans.

The starch in the pasta will help to thicken the bean sauce.

When the pasta is cooked, your dish is ready. 

To serve:

Serve the soup in individual bowls and lightly drizzle some or Terre Di San Vito extra virgin olive oil. Add some freshly ground black pepper.

Buon appetito! 

Top tip:

Adjust the salt and pepper to your taste – depending on whether you’ve used water or stock.

This will keep in the fridge for 3 days and will still taste fabulous.

Can serve cold for a buffet

Serve with a bottle of our fabulous Terre Di San Vito Apeneste white wine.