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Pasta e Fagioli (Pasta and Beans)

26-Mar-2017

As you may already know, we are Italians! However, what you might not know is that we are from Tuscany, a region of Italy renowned all over the globe for its art, its countryside, and most importantly, its delicious food. Pasta e fagioli is certainly a dish of the tradition, and although it may or may not ring a bell with you, don’t be in any way fooled by the simplicity of its name, as this dish can rock your world in a whole lot of ways! This is another of those recipes that is prepared in minutes, is super-healthy, and, most importantly, it tastes out of this world, so I can only recommend that you give it a try as quickly as you can, just to make sure that you take a bite before the idea that “a dish called pasta and beans cannot be good” starts to sneak into your thoughts. Buon appetito!

Ingredients[ ounces / grams ]
½ tspolive oil
1 clovegarlic, finely chopped
½carrot, diced (30g)
½onion, diced (30g)
2sage leaves
2bay leaves
270gcooking liquid from the beans
salt
black pepper
200gcooked beans
1 tsptomato paste (10g)
100gpasta tricolore, or other pasta
½ tspolive oil
1 clovegarlic, finely chopped
½carrot, diced
½onion, diced
2sage leaves
2bay leaves
9.5ozcooking liquid from the beans
salt
black pepper
7ozcooked beans
1 tsptomato paste
3.5ozpasta tricolore, or other pasta
Instructions
  1. Heat the oil in a non-stick pan, add in the garlic, the carrots and the onions, and gently fry them until translucent and slightly browned (about 5 minutes).
  2. Add in the sage and bay leaves, the beans, and salt and pepper to taste. Add in the cooking liquid from the beans, or water, and the tomato concentrate, and bring to the boil. Cover with a lid and simmer on a low heat for 10 minutes.
  3. Blend the ingredients into a smooth sauce, and season to taste.
  4. Cook the pasta in a pan of salted water until al dente.
  5. Pour a generous layer of bean sauce into a pasta dish, add the pasta onto the sauce, and serve with olive oil and black pepper, if liked.
Substitutions and Tips
  • Any kind of bean will work with this recipe, but Italian beans like borlotti or cannellini yield a more authentic result.
Yield, Times and Info
Makes: 2 servings
Preparation Time: 10m
Cooking Time: 25m
Total Time: 35m
Nutritional Info
Serving Size: 1 portion (half recipe)       Calories: 352kcal       Carbohydrate: 67.2g       Starch: 46.9g       Sugar: 3.7g       Fiber: 13g       Fat: 2.7g       Saturated Fat: 0.4g       Unsaturated Fat: 2.3g       Protein: 15.3g       Sodium: 253mg       Water: 99g      
Caloric Ratio
77% Carbs
7% Fats
16% Proteins

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Categories: Main Dishes Tags: Italian cuisine

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