PASTA FAGIOLI - PASTA WITH BEANS - NEAPOLITAN COMFORT FOOD PASTA E FASULI |TASTED BY A FOOD REVIEWER

Pasta e fagioli, Pasta e Fasuli in Neapolitan, spelled in the US Pasta Fazool (I love it!) is a classic Neapolitan comfort food. This is the traditional version we cook at home. This time I have used dry beans that I have soaked overnight but in every day life I often use a jar or a can of pre-cooked beans. It is not difficult to prepare and if you use canned beans replace the beans stock with hot water or vegetable stock. It is a real feast, it is really filling. When we made it we invited a couple of friend to taste it. Jonell Galloway a food writer and restaurant reviewer was there to taste it with her husband Peter White and gave the dish the thumbs up. This recipe is a must and the idea of cooking lots of different types of pasta in the sauce with no pre-cooking is not only a good way to finish up all the bits left in the packets but gives this recipe a fun side so it is also loved by kids. Enjoy this Cucina Povera dish, which is fit for Royals. Jonell's site: https://www.theramblingepicure.com/ RECIPE: Pasta e Fagioli (Serves 4) 250 gr. / 9 oz Dry Cannellini beans 1 celery stalk, diced 2 medium carrots, diced 3 dry medium hot chili 1 medium onion, sliced 3 cloves of garlic 4 tbsp EV Olive Oil 8 oz (1/2 can) peeled tomatoes crushed 2 bay leaves 450 gr / 1lb Pasta Mixed (I used Broken spaghetti, tortiglioni, fusilli and casereccie) 2/3 stalks of fresh parsley, chopped Ground pepper Grated Parmigiano Reggiano cheese 1 pint of hot water if you run out of your beans stock Salt to season Preparation: Soak the beans in water overnight or for at least 12 hours. The day after, remove the water, rinse them and place them in a large saucepan with water (2 liters/ 3 1/2 pints roughly), 2 bayleaves and a 1/2 tbsp of salt. Bring it to the boil, put the lid on the top and simmer them for about 1 hour and a half or until cooked. Drain them but keep the liquid. Dice the carrot and the celery, slice the onion, chop the garlic. In a large shallow pan cover the bottom with olive oil (4 tbsp) On a medium heat add the onion, the garlic, celery, carrot and the chili. Sizzle until the onion gets softer (about 5 min) stirring occasionally. Add the beans and then the crushed tomatoes. After a minute add the pasta and pour the beans stock on top until you manage to cover the pasta. Stir occasionally and more add liquid if required. It is very important to slightly overcook the pasta. Before completing add the chopped parsley and season with salt and ground pepper. Finally if you prefer the Pasta e Fagioli more soupy add more liquid. Serve and enjoy with grated Parmigiano Reggiano on top.