Neapolitan Pasta e fagioli
Tender borlotti beans and mixed pasta cooked together in one pot: Neapolitan comfort food.
A recipe from the ITALAZA kitchen
Preparation 10 min · Cooking 30 min (not counting bringing the water to the boil)
A little longer than planned: 40 min.
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In the kitchen 7 steps
- Finely chop the celery (1 piece) and garlic (1 clove).
- In a large pan, gently fry the celery and garlic for 5 minutes in 4 tbsp of olive oil, with the crumbled chilli (1 piece).
- Add 200 g of cherry tomatoes and cook down for 5 minutes.
- Add the drained borlotti beans (400 g) and 1 l of water, season with salt and simmer for 10 minutes.
- Mash a ladleful of beans with a fork and return them to the pan: this is what makes the dish creamy.
- Add 320 g of mixed pasta and cook it directly in the pan for 10 to 12 minutes, stirring often and adding a little hot water if needed.
- Leave to stand for 2 minutes, scatter with chopped parsley (1 bunch) and serve with a drizzle of olive oil.
Tip: In Naples, it should be « azzeccata », neither soup nor dry pasta: adjust the texture with a little hot water at the last moment.
Probably contains: gluten, celery · check the labels
Product labels: Pasta Mista Divella – Mixed short pasta No. 41, Divella Cooked Borlotti Beans – Borlotti lessati, Il Pomodorino Sole e Napule Cherry Tomatoes, A Paesana Extra Virgin Olive Oil – Italy (1 liter)