by Carlo Rossini

Created on: December 18, 2008   Last Updated: March 15, 2011

Pasta e Fagioli is one of those dishes that totally screams out Italy, and in particular the city of Naples. There have even been songs written ('Thats Amore'), which mention this great stalwart, of Italian cookery.

However despite the great admiration and reverance with which this dish is held, the recipe is nothing but simplicity itself. And this easy to prepare meal, is as equally healthy as it is delicious, and provides a real taste of the mediteranean, which can be enjoyed at anytime of the year.

In actual fact during the winter, and almost most of the English summer we probably have this dish a couple of times a month, it is very easy to prepare, keeps well for a few days (if you don't eat it all first sitting), and is incredibly economical to make. Which during these harsh economic times, is a real bonus.

For the purists reading this I would refer to this as a Neapolitan (from Naples) dish, but variations of this are enjoyed throughout Italy, and as mentioned Borlotti beans (the variety called Lamon in particular) are the most classic to use if you are looking for real 100% authenticity.

As mentioend there are lots of versions, but this is my all-time favourite and in my opinion the tastiest of them all.

INGREDIENTS:
(serves 2/3)

1 Clove of Garlic crushed,
1 Carrot finely diced,
1 Celery Stick finely diced,
1 Onion finely sliced (not diced)
Few Chilli flakes
Salt an Pepper

Virgin Olive oil
300g of cooked Cannelini or Borlotti Beans (mash half)
1.5 Pints of Chicken stock (freshly made or use 1/2 a cube)

Quarter tin of chopped tomatoes, 70-80g approx
300g of Tubbetini pasta, or Conchiglie will do.
2/3 Fresh basil leaves

METHOD:

-In a medium size deep sided pan, fry the Garlic, Celery and Carrot, for about five minutes. Use a gentle heat. Dont burn or brown, we are aiming to soften, rather than colour.

-Next add the tomato, chilli flakes, and the stock, bring to the boil.

-Season to taste and Simmer gently for fifteen minutes.

-Add the basil leaves,
-Add the Borlotti/Cannelini beans, dont forget to mash half first and at this stage.
-Add the pasta.
-Stir thoroughly and cover.

-Continue to simmer very gently. Stir occasionally to prevent it sticking. You may at this stage also need to adjust the liquidity by adding some water to loosen, just add enough to get it to the "wetness" you want. Think very very very thick soup, and you will be spot-on.

-After about ten minutes check the pasta, and keep checking until its cooked.
-Serve generously into bowls,
-Add sliced onion over the top,
-Drizzle with some good Extra Virgin Olive Oil.

Eat it while its hot, and Enjoy!

By the way, this is also excellent reheated the next day, and is freezable if you want to save some for later.

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