Pasta e Fagioli

Pasta ai Fagioli

I know today was supposed to be another International recipe, but I’ve left on a trip to Rome and then Paris to bring my cat back to London (long story) and haven’t had any time to make anything new. I only finally managed to make this delicious bean pasta after about 5 attempts, first I used the wrong beans, then I kept adding too much pasta, then the picture was terrible – anyway, finally it’s up, and trust me, this is delicious. My mother always did most of the cooking in the house, but my dad had his specific recipes that he would make himself every time, and this is one of them. It’s incredibly tasty and nutritious, and it’s great leftover food (my grandfather insists that it tastes better the next day, straight out of the fridge). Anyway, give it a try – you won’t be disappointed. 

Ingredients (serves 4)

  • 150g small pasta
  • 3 cans (1200g) borlotti beans, not drained
  • 500g passata
  • 1 large red onion, sliced
  • 3 cloves of garlic, peeled and chopped into halves
  • 2 tbsp nutritional yeast
  • 2 tsp salt
  • pepper
  • olive oil

Preparation (35 minutes)

Drizzle some olive oil on a large, non-stick pot, and put on maximum heat. After 2 minutes, add the onion. Leave to cook for 3 minutes, then add the garlic. Leave for another 3 minutes, then add the passata. Stir everything constantly for 5 minutes, then add the beans. Mix everything together, and leave to cook. Add the salt, some pepper, mix everything, and then add 1 cup of water and the pasta. Leave to cook for about 5 minutes, stirring constantly, then remove from the heat, add the nutritional yeast, stir, and leave for at least 5 minutes before serving. Eat it hot or cold, for dinner or breakfast, however or whenever you eat it you’re bound to get a kick out of this great pasta!