Pasta e fagioli (Beans and Pasta)


The best recipe to match with the new olive oil? Pasta and beans, the traditional recipe we always offer at our New Oil Party! Recipe of Antonia Polese

Serves 6

500 g dry borlotti beans, 70 g braised pancetta, 1 carrot, 1 onion, 1 stick celery,100 g pasta (lasagna sheets, maltagliati or ditalini), 30 g extra virgin olive oil, fresh rosemary, finely chopped, salt, freshly ground pepper

Soak the beans overnight. Dice the pancetta. Drain the beans, put them into a saucepan with 2 litres unsalted cold water, add the pancetta, carrot and celery, bring to the boil and simmer for approximately 40 – 50 minutes. Once cooked, season with salt. Finely chop the onion, and sauté with a spoonful of oil. When the beans are cooked, pass half of them through a food mill, and add the puréed sauce to the onions. Stir together and return to the saucepan with the stock and beans.

In another saucepan, cook the pasta, drain and add it to the soup. Serve topped with freshly ground pepper, finely chopped rosemary and a drizzle of extra virgin olive oil.

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