Pasta and Beans – Pasta e Fagioli
This is a classic dish from the Veneto region where I live. The beans used in this recipe are called borlotti, cranberry Italian beans named for their cranberry color. Borlotti beans are largely used for soups, in particularly in northern Italy. These beans are best known for their creamy consistency and rich taste.
Fagioli in tegame
6 oz. small pasta
2/3 cup yellow or white onion
a good pinch of pepper
1/2 tsp. salt
2 Tbsp. olive oil
Instructions:
1. In a large pan saute the onions in the olive oil.
2. In the mean time take 2/3 of the Fagioli in tegame and blend them, set the other 1/3 aside.
3. When the onions are soft add all the beans, 4 cups water and the salt.
4. Bring to a boil and add the pasta, reduce the heat and simmer until the pasta is cooked.
5. Add the pepper, mix, and let it cool a bit before serving.
Notes:
Once you serve it everyone can add some olive oil, freshly grated Parmesan or more pepper according to their individual tastes.
If it’s too thick for your tastes feel free to add more water.
