Pasta Fagioli 

Pasta e fagioli is a hot and hearty first course, a great classic of Italian cuisine that has its roots in the poor peasant tradition; widespread especially in southern Italy and in particular in Naples where it is called "Past and Fasul". The peculiarity is that the pasta (mixed or tubes) is cooked together with the beans; previously stewed with tomato, garlic, oil and fresh parsley; with the same method of pasta and potatoes! In this way the starch released by the pasta binds to the legumes that will slowly fall apart; giving life to the classic creamy, enveloping, incredibly tasty pasta and beans! 

Like any traditional recipe, there are several regional variations. There are those who prepare it more broth like soup; There are also versions with the addition of lard, bacon, pork rind "La Cotica" in the first sauté! What I give you today is the original recipe of pasta and beans classic and simple. The typical Neapolitan pasta and beans. A preparation that I inherited from my family, very easy and vegetarian! You can make it with the beans you like best: Borlotti are fine but also cannellini. according to tradition, dried beans are used; Of course soaking them hours before preparation, to soften them before boiling them! But if you don't have time you can safely use canned beans! turning pasta and beans into a quick dish and save dinner! In any case, the result will be extraordinary! follow the procedure and step by step advice and you will bring to the table the best pasta and beans! Creamy, rich in taste! Even the next day it becomes even better!! Just like Minestrone is perfect among the first courses for lunch or dinner; given its richness it is also ideal as a single dish; Perfect for the whole family. A cuddle that warms the heart on winter days! Try it soon!

INGREDIENTS

Quantity for 3 people

70 – 90 gr of mixed pasta or tubes

250 gr of boiled borlotti beans or cannellini beans (canned or dried to soak and boil)

180 fresh elongated tomatoes (peeled tomatoes are also fine)

2 cloves of garlic

3 -4 tablespoons extra virgin olive oil

fresh parsley

salt

pepper

PROCEDURE

First of all, fry the peeled and lightly crushed garlic with oil for 1 minute. Then add the fresh tomatoes cut into 4 parts with a little chopped parsley: Finally stir and leave to flavor for 2 minutes. The tomatoes will have softened. Remove the skin from the tomatoes that has become soft. You can also leave it if you like, I eliminate it to have a creamier paste and beans. Add the boiled beans and 1 tablespoon of chopped fresh parsley: Cook over medium heat, leaving the beans to flavor for about 1 minute. Meanwhile, mash the tomatoes with a fork. Then add 1 heaped glass of water: Cover with a lid and lower the heat and let the beans stew in the pot for about 10 minutes. Add a pinch of salt. Add 1 glass of water, let the stamp take. Throw the pasta in the beans: At this point the real preparation takes place! Let the pasta cook over very low heat, stir continuously and add little by little 1 tablespoon of hot water. The first rule for a perfect result is not to add all the water together, this to prevent the pasta from being cooked and the sauce remains ''brodoso''! We want a creamy and enveloping pasta and beans! Only when you see that the pasta has absorbed all the water add a little more. Slowly, by dint of turning the beans will fall apart creating the famous "cremina". The pasta and beans are ready when the pasta is cooked and the sauce is thick, creamy and perfectly "spot-on" with the mixed pasta or selected tubes. Add salt, stir. Serve the Pasta and Beans hot, with a drizzle of oil, a pinch of pepper and a little bit of fresh parsley. Accompany it with slices of homemade bread or rye.