Pasta E Fagioli

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 300 g pasta, small ones such as B. Ditali or Casarecce or the like.
  • 250 g tomato (s), passed
  • 1 onion (s)
  • 1 clove garlic
  • 1 carrot (s)
  • 0.5 liter ½ broth
  • 60 g bacon
  • 2 cans beans, white or borlotti
  • 1 bay leaf
  • 1 handful parmesan or pecorino cheese to sprinkle
Pasta E Fagioli
Pasta E Fagioli

Instructions

  1. Leave the bacon in a pan and then add the drained beans. Add approx. 150 ml of the stock and the bay leaf and simmer on the lowest setting.
  2. In another pan, sauté the onion and carrot, cut into small cubes, in plenty of olive oil.
  3. Add tomato puree and simmer briefly. Add about 150 ml of the stock and cook until the liquid has almost evaporated.
  4. Mix the beans and tomato sauce and season with salt and black pepper. Remove the bay leaf.
  5. Cook the pasta in salted water for about 3/4 of the specified cooking time, drain and add to the remaining ingredients.
  6. Sprinkle the pasta with parmesan or pecorino cheese.

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