Pasta e Fagioli (Pasta with Beans)

Name: Pasta e Fagioli (Pasta with Beans)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 400g Dry pasta, Either pasta that holds sauce well like conchiglie, or rustic pasta like maltagliati; 2 tbsp tomato paste concentrate; 2-3 cloves garlic, left whole; 2 tbsp extra virgin olive oil; 1 can (about 400g or 14 oz) cannellini or borlotti beans, undrained; Optional: 1 chili, crushed; Salt, to taste; Reserved pasta cooking water

6 steps

Prep:15minCook:25min

Pasta e Fagioli, a classic Italian dish, combines the heartiness of beans with the comfort of pasta, all enveloped in a rich tomato-based sauce. This recipe uses conchiglie pasta, known for its shell-like shape that perfectly cradles the sauce, ensuring each bite is flavorful. More rustic pasta like maltagliati would also work very well. The addition of whole garlic cloves imparts a subtle aroma, while the optional chili gives a hint of heat. The result is a comforting, savory dish that's perfect for both weeknight dinners and special occasions.

Updated at: Fri, 27 Oct 2023 14:58:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories623.7 kcal (31%)

Total Fat7.6 g (11%)

Carbs110.1 g (42%)

Sugars5.1 g (6%)

Protein29.8 g (60%)

Sodium183.7 mg (9%)

Fiber22.9 g (82%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

400gDry pasta

Either pasta that holds sauce well like conchiglie, or rustic pasta like maltagliati

2 Tbsptomato paste concentrate

2 clovesgarlic

left whole

2 Tbspextra virgin olive oil

400gcannellini beans

or borlotti, undrained

Instructions

Step 1

Prepare the Pasta Water: Bring a large pot of water to a boil. Once boiling, add a generous pinch of salt.

Step 2

Start the Sauce: While waiting for the water to boil, heat the olive oil in a separate, smaller pot over low heat. Add the whole garlic cloves, allowing them to soften gently without browning. Stir in the tomato paste concentrate, mixing well. If using, add the crushed chili at this point. If the mixture becomes too thick or starts to stick, add a splash of water to maintain a smooth consistency.

Step 3

Add the Beans: Once the garlic is soft but not browned, pour in the canned beans along with their liquid. Keep the heat low, ensuring the beans warm through without boiling vigorously.

Step 4

Cook the Pasta: By this time, the water in the large pot should be boiling. Add the conchiglie pasta and cook according to the package instructions, but aim to remove them about 2-3 minutes earlier than the recommended time.

Step 5

Combine Pasta and Sauce: As the pasta cooks, keep an eye on the beans. They should remain moist and slightly liquidy. If the mixture becomes too dry, add a bit of the pasta cooking water. Once the pasta has cooked for about 7 minutes or is slightly underdone, drain it using a colander, reserving some of the cooking water. Add the drained pasta to the pot with the beans and sauce. Stir gently, allowing the pasta to finish cooking in the sauce for an additional 2-3 minutes. If the mixture becomes too thick, add some of the reserved pasta cooking water until you achieve a slightly watery, smooth sauce consistency.

Step 6

Serve: Once the pasta is fully cooked and the sauce is at the desired consistency, remove from heat. Serve immediately in bowls, and enjoy your delicious Pasta e Fagioli!