Pasta and Beans (Pasta e fasiòi)

Ingredients

• 400 g (14 oz; about 2¼ cups)dried white beans
• 45 ml (3 tablespoons), plus extra to serveextra-virgin olive oil
• 4fresh sage leaves
• 1 clovegarlic, crushed
• 45 ml (3 tablespoons)finely chopped tomatoes
• 80 g (3 oz)egg maltagliati pasta
• to tastesalt and black pepper
• 1.5 litres (about 6 cups; 50 fl oz)water

Instructions

1. 1

   Soak and cook

   Soak the beans overnight in a large bowl of water. The next day, drain them and cook in a large saucepan of water for 2 hours, or until tender. Drain, purée half in a blender or food processor, and set the remaining beans aside.

2. 2

   Build the base

   Heat the oil in a large saucepan. Add the sage and crushed garlic and fry for 2 minutes. Stir in the puréed beans, about 1.5 litres of water and the chopped tomatoes. Season lightly with salt and cook for 30 minutes.

3. 3

   Add pasta

   Add the whole beans, then the pasta, and cook for about 10 minutes. The mixture should be quite thick. Take the pan off the heat and adjust the salt and pepper to taste.

4. 4

   Serve with oil

   Serve hot, warm or cold, with a drizzle of olive oil.

What is pasta e fasiòi?

Pasta e fasiòi, also known as pasta e fagioli, is an Italian pairing of beans and pasta. Its name and spellings vary across Italian regions, where it is often made as a filling, everyday meal.

This version gets body from puréed white beans, while whole beans and small pieces of maltagliati give it substance. Sage, garlic and chopped tomato keep the flavour simple and savoury.

Nutrition and macros by portion

The nutrition label shows one serving as written: 515 calories, 30g protein, 91g carbs, 15g fat.

Most of the carbohydrates and fibre come from the dried beans and pasta; the beans also provide most of the protein. Olive oil supplies most of the fat, so serve with a generous portion of greens or salad to balance the bowl.

Why purée some of the beans?

Bean purée thickens the cooking liquid without needing cream or flour. Keeping the other half whole gives the finished dish a contrast of smooth broth and tender beans.

Cook the beans until tender

The long simmer starts with beans soaked overnight, which helps them cook evenly. Check them after 2 hours: they should be soft through, not chalky in the centre, before you drain and divide them.

Keep the flavour gentle

Sage and garlic are briefly fried in olive oil to release their aroma before the beans and water go in. Avoid letting the garlic brown deeply, as that can make its flavour harsh.

Salt sparingly during the 30-minute simmer, then taste and adjust at the end. This gives you better control as the mixture thickens.

Watch the texture

After the pasta cooks for about 10 minutes, the dish should be thick rather than watery. Maltagliati vary in size, so check for tenderness and use the stated time as a guide.

Serve it your way

This recipe can be served hot, warm or cold, with olive oil drizzled over each serving. A crisp green salad or cooked greens make a fresh, simple side.

Recipe notes & tips

• Use a large bowl for soaking, as the beans expand as they take up water.
• Make sure the beans are fully tender before blending half of them.
• Add the water gradually if you prefer a thicker consistency, while keeping the stated amount as your guide.
• Stir as the pasta cooks so it does not settle and catch on the bottom of the pan.
• Taste again after the pasta is cooked, since the final seasoning can change as the mixture thickens.

Variations

• Use another pasta shape: Small pasta such as ditalini can stand in for maltagliati.
• Add vegetables: Stir in finely diced carrot or celery with the sage and garlic.
• Finish with herbs: Add chopped parsley at the table for a fresher note.
• Make it more garlicky: Add another crushed clove, taking care not to brown it.
• Add greens: Stir in chopped kale or spinach near the end and cook until tender.

Common mistakes to avoid

• Undercooked beans: Blend only when they are soft all the way through.
• Burnt garlic: Keep the heat moderate and fry it for the stated 2 minutes.
• Too much salt early: Season lightly during the simmer and correct it at the end.
• Watery texture: Let the bean mixture simmer until thick, and check the consistency after adding pasta.
• Pasta sticking: Stir it into the beans and water, then stir occasionally as it cooks.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, adding a little water if it has thickened; the pasta will soften further as it sits.

Frequently asked questions