BrowsingRome Blogging about my experiences and sharing my thoughts about Rome, Italy and beyond
Here’s my recipe for Pasta e Fagioli and I welcome any comments or suggestions to make it better.
I’ve never really liked beans but since moving to Rome,Italy I have tried many things that I didn’t like before and now, I love them!
The thing that I find astonishing about Italian food is that it’s simple yet at the same time tasty. It may even seem boring but making a dish with simple ingredients and making it mouthwatering is an art. I have read up on many Pasta Fagioli recipes which are already simple but I think I have taken it a step further. It’s probably because I always decide to make it last minute and don’t have all the ingredients at home.
Ingredients
Can Barlotti beans 250g
Pasta (preferably short pasta)
Olive oil
Pancetta 50g (or bacon)
Can tomatoes (chunky) 4-5 tablespoons
1litre Broth or water
Salt to taste
A few flakes of dry chili peppers
Instructions
1. In a pot, put 1-2 tablespoons of oil olive and cook the pancetta until it’s brown.
2. Add the can of barlotti beans including the liquid.
3. Add the tomato sauce
4. Add the broth or water
5. Add the salt and let it cook for 10-15 minutes on medium heat to make sure the beans are soft. You can mash some with the back of a wooden spoon.
6. Add the pasta. Make sure you stir it frequently so it doesn’t stick to the bottom of the pot.
7. When the pasta is cook and it’s less watery, add a few flakes of dry chili peppers to give it a kick.
8. When it’s served on a plate, add a touch of olive oil.
Buon Appetito!!
