Pasta e Fagioli Recipe (Italian Pasta with Beans)
Pasta e fagioli recipe; It is an Italian style pasta flavored with cannellini beans, garlic, sage and rosemary and cooked like a casserole dish with olive oil and a small amount of bacon. In this recipe, the beans are prepared until they are soft, then the rigatoni is added and the consistency is adjusted. The ingredients are few, the how-to steps are clear; It fits easily into your daily meal plan.
Ingredients
1. 700–800 g cannellini beans (preferably boiled; if dry, pre-soaked and boiled)
2. 1 sage leaf (or 1 small sprig)
Step-by-Step Method
Preparation of the flavored base
Heat the olive oil in a large pot. Add the bacon and fry for 3–4 minutes, until it releases its oil slightly. Add garlic, sage, and rosemary; Stir for 30–60 seconds until fragrant.
Add the beans and set the consistency
Add cannellini beans to pot. If the mixture looks dry, add some hot water. Cook over low-medium heat for 10–15 minutes; If you want, you can crush a small part of the beans with a spoon and mix it with the water to create a fuller consistency.
Cook the pasta
Add rigatoni pasta to the pot. Since the pasta will be cooked in the pot, add hot water little by little when necessary and stir; Don't let it stick. Cook for 10–12 minutes, until al dente.
Final check and service
Remove the rosemary sprig. If you need salt, add it carefully (the bacon may already be salty). If you like the consistency soup-like or thicker, adjust the amount of water one last time. Serve hot.