Today I am going to share with you a very simple but delicious recipe. It is not only simple to prepare but you also do not need a lot of pans to do it and therefore there will not be a lot of dishes to clean up afterwards in the sink 🙂 and that is a BIG plus!
The italian recipe Pasta e Fagioli ( which basically means pasta and beans) was given to me by my friend Stephanie. Steph’s mother in law is Italian, from Naples and she has been preparing this traditional family dish for a very long time. She ‘spilled the beans’ to Steph and Steph is now sharing the recipe with us 🙂
Steph assured me that it is very simple to prepare, so once I start cooking, hopefully in the near future ( I know I had to start this summer but I prefered doing my favourite hobby i.e swimming hehe) I will try this out.
2 tablespoons olive oil
4 slices of back bacon
1 can of beans (fagiolissima)
can of baked beans
4-5 cups of water
1 packet of pasta (Ditallini or spaghetti split into pieces)
1 tablespoon of tomato paste (kunserva)
5-6 Cherry tomatoes
Salt and paper
Parmigiano-Reggiano cheese, grated
Heat 2 tablespoons of olive oil in a large saucepan.
When oil shimmers, add onion (chopped into tiny bits) and bacon (chopped) into the saucepan.
When the onion is transparent, add beans (1 can of Fagiolissima + ½ can of baked beans).
Bring the mixture to boil and add 4 cups of water and leave the mixture to simmer for 10 minutes.
When the mixture is boiling, put the pasta in the pan, stirring occasionally until pasta is cooked al dente.
In the mixture add a table-spoon of tomato paste, salt and pepper.
Continuously stir the mixture and add boiling water if necessary. When pasta is nearly ready put the cherry tomatoes sliced in half.
Sprinkle with Parmigiano-Reggiano and Enjoy 🙂