Pasta e fagioli alla napoletana

Pasta e fagioli is a traditional Italian dish, hearty and comforting, combining pasta and legumes in a delicious thick soup. Here is a classic Neapolitan version that you can try cooking.

Ingredients

• 300g dried borlotti beans
• 150g mixed short pasta (ditalini, tubettini or mezze maniche)
• 1 clove of garlic
• 1 onion
• 1 sprig of rosemary
• 3-4 tablespoons of extra virgin olive oil
• 1 ripe tomato or a few tablespoons of tomato puree
• Salt and pepper to taste
• Red pepper flakes (optional)
• Vegetable broth or water as needed

Preparation

1. Soak the beans in cold water for at least 12 hours before cooking to soften them and reduce cooking time.
2. After soaking, drain and rinse them well under running water.
3. In a large pot, sauté the chopped onion and garlic (which you will remove later) in extra virgin olive oil until it becomes translucent. Add a piece of red pepper flakes if you like a spicy touch.
4. Add the beans, and after a few minutes, the tomato cut into pieces or the tomato puree. Mix well.
5. Cover with vegetable broth or water, add the sprig of rosemary and bring to a boil. Cook over medium-low heat for about 1-2 hours or until the beans are tender (the time depends on the freshness of the beans).
6. When the beans are almost cooked, remove the rosemary and season with salt and pepper.
7. Set aside some whole beans for garnish and blend the rest into the broth to create a cream.
8. Bring the bean cream back to a boil, add the pasta and cook according to the package instructions until al dente.
9. If the soup is too thick, add a little broth or water.
10. Serve the pasta e fagioli hot, garnishing with the whole beans you set aside and a drizzle of raw extra virgin olive oil.

Curiosity

Pasta e fagioli is a dish that lends itself to endless regional variations; the Neapolitan one is particularly appreciated for its robust and substantial flavor. In some variations, you can add lard or pancetta fried together with the onion for an even more intense taste.

Remember that as a traditional dish, pasta e fagioli can vary greatly from one family to another, so feel free to adapt the recipe according to your personal tastes!