The navy beans mixed with fresh vegetables in a Pasta Fagioli create an unforgettable taste. A kid-friendly classic beloved by pastaphiles of all ages, pasta with beans is great winter fare as well. It warms you up, and it sticks to the ribs.
History of Pasta Fagioli
Pasta e fagioli dates back to ancient Rome, as many Italian cooking techniques do. People looking for hearty meals, like sailors or monks, often made themselves pasta and beans. Into the Medieval era, beans continued to be one of the most all-purpose of foods, that even the lowliest of peasants could make affordably. When Europe and America first interacted, one of the imports that became most popular from the New World was none other than beans. Europeans began to include American beans in their cooking, including in pasta fagioli. Then, the reverse happened. When Italian immigrants came to America, they brought the recipe back, and it’s become a staple of Italian-American cooking since.
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Pasta Fagioli
Description
A delicious and kid-friendly meal.
Ingredients
- 1 package (16 oz) dry navy beans
- 12 cups water
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 can (28 oz) crushed tomatoes
- 1 tsp crushed red pepper flakes
- Salt to taste
- Pasta of choice
Instructions
- Day 1: Soak the beans overnight in water.
- Day 2: Rinse the beans with fresh water.
- In a large pot, cook the beans in water for 30 minutes.
- Meanwhile, in a skillet, heat the oil and sauté the garlic.
- Add onions and celery and cook until soft.
- Add crushed tomatoes, pepper flakes, salt, and mix.
- Add the contents of the skillet to the pot of beans and continue to cook until the beans are tender.
- Separately, cook pasta for 8-10 minutes or until al dente.
Check out the rest of Victoria Sande’s pasta recipes!
Recipe by Victoria Sande
Styling by Anna Franklin
Photography by Dave Bryce
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