The real thing, not the diner version. Thick, almost porridgey, with some beans whole and some mashed for body. Different in every region; this is a Veneto-leaning take.
Pasta e Fagioli
The real thing, not the diner version. Thick, almost porridgey, with some beans whole and some mashed for body. Different in every region; this is a Veneto-leaning take.
Ingredients
Method
- Drain the soaked beans. Cover with fresh cold water in a pot, add 1 garlic clove and the sage leaves. Bring to a boil, then simmer 1 hour until tender. No salt yet — toughens the skins.
- Meanwhile, soffritto: heat olive oil in another large pot. Sauté onion, carrot, celery, pancetta, and the remaining garlic until very soft, about 10 minutes.
- Stir in the tomato passata or paste; cook 2 minutes.
- When beans are tender, add them and their cooking water to the soffritto (top off with hot water to cover). Add rosemary, parmesan rind, salt, and pepper. Simmer 15 minutes.
- Take out a ladle of beans, mash them, return to the pot — this gives the right thick texture.
- Add the pasta and cook directly in the bean broth until al dente, about 10 minutes. Stir often — pasta sticks easily in this thick liquid.
- Off heat, fish out the rosemary and parmesan rind. Let it sit 5 minutes — it thickens further.
- Serve in shallow bowls with a generous drizzle of olive oil and black pepper. No cheese — the rind already gave its flavor.
Notes
Should sit on the spoon, not slide off. Even thicker the next day — just stir in a splash of hot water to loosen.