Pasta e Fagioli, which means “pasta and beans,” is a classic Italian dish known for its comforting and hearty character. It’s a simple, rustic meal where pasta and beans are cooked together in one pot, creating a wonderfully creamy sauce without any cream.
This recipe is a weeknight favorite because it relies on pantry staples and comes together in under 30 minutes. It’s a complete and satisfying meal all on its own, perfect for a cozy evening.
Why is Traditional Italian Pasta Fagioli a Must-Try?
Cooking the pasta directly in the sauce allows it to release starches, which naturally thickens the broth into a creamy sauce.
Using the liquid from the canned beans adds flavor and body. This starchy liquid is key to the dish’s signature texture.
Frequent stirring is important. It prevents the pasta from sticking to the bottom of the pot and helps create an even, velvety consistency.
Ingredients for Traditional Italian Pasta Fagioli
• Pasta: Small, sturdy pasta shapes are ideal. Ditalini, tubetti, or small shells hold up well and provide a good balance with the beans.
• Cannellini Beans: Using canned cannellini beans makes this recipe quick. Be sure to use them undrained, as the liquid is a crucial ingredient.
• Tomatoes: A can of diced or crushed tomatoes works well. If you have fresh plum tomatoes, you can chop and use those instead.
• Parmesan Cheese: For the best flavor and melting quality, use a block of Parmesan cheese and grate it yourself.
Exact quantities are in the recipe card below.
How to Make Traditional Italian Pasta Fagioli
Step 1: Start the Sauce Base
In a large pot, gently cook the garlic and optional red pepper flakes in olive oil until you can smell the aroma. Add the canned tomatoes, one cup of water, and salt, then let it simmer for a few minutes to let the flavors meld.
Step 2: Add Beans and Pasta
Pour in the undrained cannellini beans and fresh parsley, giving everything a good stir. Add the dry pasta directly to the pot. The pasta will begin to cook in the flavorful broth.
Step 3: Simmer and Stir
Continue cooking and stirring often. As the liquid gets absorbed, pour in the remaining cup of water a little at a time. This process allows the starches from the pasta and beans to create a creamy sauce.
Step 4: Finish and Serve
Once the pasta is tender and the sauce is thick, take the pot off the heat. Stir in the Parmesan cheese and black pepper. Serve right away with your favorite garnishes.
What to Serve with Traditional Italian Pasta Fagioli
This hearty dish is a complete meal on its own, but a side of crusty bread is great for soaking up every bit of the savory sauce.
Expert Tips for Traditional Italian Pasta Fagioli
This dish is best served right away, as the pasta will continue to absorb the sauce and can become dry if it sits for too long.
The starchy liquid from the canned beans is essential for creating the creamy sauce. Do not drain or rinse the beans.
Small pasta shapes like ditalini, tubetti, or small shells work best because they cook quickly and match the size of the beans.
For a richer flavor, you can use chicken or vegetable broth instead of water.
How to Store and Freeze Traditional Italian Pasta Fagioli
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid as it sits. To reheat, add a splash of water or broth to the pot and warm gently over low heat, stirring until heated through. Freezing is not recommended as the pasta texture can become mushy.
Traditional Italian Pasta Fagioli Recipe FAQs
Can I use a different type of bean?
Yes, while cannellini beans are traditional, you could substitute them with Great Northern beans or borlotti beans. Just be sure to use them undrained to get that creamy texture.
My pasta fagioli seems too thick. How can I fix it?
If it’s too thick for your liking, simply stir in a few tablespoons of warm water or broth until you reach your desired consistency. The dish naturally thickens as it cools.
Can I make this dish ahead of time?
Pasta fagioli is best enjoyed immediately after cooking. If you need to make it ahead, you can, but you will need to add more water or broth when reheating to loosen the sauce.
Traditional Italian Pasta Fagioli
Ingredients
- 2 tablespoons extra virgin olive oil plus more for drizzling, 30 ml
- 3 cloves garlic thinly sliced
- ¼ teaspoon red pepper flakes optional
- 1 can diced tomatoes 15-ounce / 425g
- 2 cups water divided, 475 ml
- 2 cans cannellini beans undrained, 15-ounce / 425g
- 2 tablespoons chopped fresh parsley plus more for garnish
- 8 ounces small pasta such as ditalini or tubetti, 225g
- ½ cup grated Parmesan cheese plus more for serving, 50g
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes, if using. Cook for about 30 seconds until fragrant, stirring so the garlic doesn't brown.
- Pour in the diced tomatoes and 1 cup (240 ml) of water. Season with salt. Bring to a simmer, then cover, reduce the heat to low, and let it cook for 5 minutes.
- Add the cannellini beans with all their liquid from the can, along with the chopped parsley. Stir well and bring the mixture back to a gentle simmer.
- Stir in the uncooked pasta. Cook, stirring frequently to prevent sticking, for about 10 minutes.
- As the pasta cooks and absorbs the liquid, gradually add the remaining 1 cup (240 ml) of water. Continue stirring often.
- The dish is done when the pasta is cooked al dente and the sauce has thickened into a creamy consistency that coats the pasta and beans.
- Remove the pot from the heat. Stir in the grated Parmesan cheese and black pepper. Taste and add more salt if needed.
- Serve immediately in bowls, garnished with extra parsley, a sprinkle of Parmesan, and a drizzle of good olive oil.
Notes
