Pasta E Fagioli

A traditional Italian dish of pasta and beans
Ingredients - Serves 6
  • 5 cups raw penne pasta or any other similar pasta (macaroni, spiral, bowtie)
  • 2X400 g cans borlotti beans (or butter beans or cannellini beans) or 1 cup dried borlotti beans, soaked overnight and cooked
  • 1 medium-sized (or 200 g) onion, chopped
  • 1 medium-sized (or 150 g) carrot, cubed
  • 1 small (or 150 g) zucchini (or courgette), cubed
  • 3 cloves (or 10 g) garlic, chopped
  • ½ cup white wine, optional
  • 2 tbsp extra virgin olive oil
  • 2 cups passata (or tomato sauce for cooking)
  • 1 tbsp dried basil
  • 1 tsp paprika, optional
  • 6 cups vegetable stock or water
  • Salt, to taste
  • ground black pepper
  • grated parmesan or a dollop of ricotta, optional
  1. Heat olive oil in a pot. Saute onions and garlic till the onions are soft and translucent
  2. Add carrots, zucchini, dried basil and white wine
  3. Let the alcohol burn off and add the beans, paprika, passata and stock. Bring to a boil
  4. Season with salt and black pepper and add the pasta
  5. Boil till the pasta is cooked completely but still has a bite to it
  6. Garnish with sprinkled parmesan or a dollop of ricotta and serve hot
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