Paste e Fagioli (Pasta and Beans)

Yield: Serves 4-6

Recipe courtesy of Chef Pat Gallo at Prego Cucina Italiana.

Paste e Fagioli (Pasta and Beans)


1 can Borlotti beans or Cannellini beans

6 Tbs olive oil

2-4 garlic cloves

1-2 rosemary sprigs

1L chicken or vegetable stock

1 peperoncino red chili pepper, chopped (optional)

1-2 Tbs tomato puree

salt and pepper

150g-200g Ditalini or Tubetti pasta (little tubes), cooked

4 Tbs extra virgin olive oil, to serve


  1. Heat the olive oil in a Dutch oven or large saucepan on medium to low heat.
  2. Add the garlic. Slowly saute until opaque (1-2 mins). Add the rosemary and saute for another 30-45 seconds, then add the peperoncino if you are using it.
  3. Turn the heat to medium and add the tomato puree, stock and beans. Stir and reduce for 1-2 minutes.
  4. Stir the cooked pasta into the sauce and taste, adding salt and pepper as necessary.
  5. Ladle into bowls. Garnish with a sprig of rosemary and drizzle with olive oil.

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