Ingredients
- 100g of Whole wheat pasta
- 400g of Cooked beans
- One Onion
- 2 tablespoons Extra virgin olive oil
- Salt and pepper to taste.
Proceedings
Pasta e fagioli: a classic of our cuisine.
A heart-warming dish, typical of poor but healthy cuisine. Simple, nutritious and tasty, it is perfect for warming up cold winter days.
Super simple if you use canned beans (not the ideal choice but an acceptable compromise). In this specific case you need 150g of dried beans, which corresponds to about 400g of cooked beans.
The type of pasta is up to your discretion but short pasta is preferred. For this recipe I used fresh orecchiette.
Proceedings
1 Done | If you prepare dried beans, soak them the day before by changing the soaking water a couple of times |
2 Done | Cook them in a large pot with the chopped onion, adjusting the salt for about 45 minutes |
3 Done | If you use canned beans instead, drain them and pour them into a large pot with chopped onion, dilute with 500ml water and bring to a boil |
4 Done | Once the dried beans are cooked or the water has come to a boil, add the pasta, adjusting the salt and pepper |
5 Done | Cook the pasta, stirring often |
6 Done | Serve by dressing with raw evo oil |
