Pasta e Fagioli

PASTA E FAGIOLI (Pasta and Beans)






Pasta e fagioli is a very common and easy to prepare recipe from the nothern regions

 of Italy. It is usually eaten in winter, because it can get pretty cold here in the

north.

 For 4 persons you need:

- 3 cans of brown beans.

 - 1 onion

 - 1 piece of celery

 - 1 piece of garlic

 - rosemary

 - 1 bay leaf

 - olive oil 2 table spoons

 - a little chili pepper (powder)

 - 100 grams bacon or saucage in pieces.

 - 200 grams egg pasta tagliatelle.

 Simmer the onion, garlic, chili, rosemary bay leaf and celery for about 5 minutes.

 Add the beans but keep a teacup full of beans for later.

 Mash everything with a minipimer until you get a creamy sauce. Add 1 1/2 bean can of water.

 Cook 30 minutes ca. and after 20 minutes add the bacon and the left over cup of beans.

 After the 30 minutes add pasta (break tagliatelle in smaller pieces) and cook 5 more minutes  until pasta is done. The consistency should be like a thick soup. Let it rest for about 15 minutes. eat luke warm.
The next day it tastes even better. In Venice we eat it even cold!

 buon appetito!

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