SOMETIMES CALLED "PASTA FAZOOL" OR "PASTA FASUL", PASTA E FAGIOLI RECIPE ONLY REQUIRES 2 INGREDIENTS: PASTA AND BEANS. THIS VENETO RECIPE IS PERFECT AS A SOUP OR STEW.
Embark on a culinary journey to the enchanting region of Veneto with our comforting Barilla Ditali Pasta e Fagioli. This hearty dish combines small tube-shaped Barilla pasta with a flavorful broth, rich cannellini beans, savory pancetta, and aromatic herbs, creating a symphony of flavors reminiscent of Venetian home cooking. With each spoonful, close your eyes and envision the timeless romance of Venice. Picture yourself gliding through the canals on a romantic gondola ride, eating a delicious pasta while the majestic palazzos and quaint bridges reflect in the shimmering waters of the Grand Canal. Amidst such beauty, let the Italian phrase "ti amo" express the depth of your love for both the dish and the unforgettable experience.
Taste profile: Riserva is well balanced on the palate, with velvety tannins, firm acidity, and a lingering finish of rosemary. Its structure will allow for ageing of two to five years, if not longer.
In a pot, sauté celery, carrots, onion and pancetta with 3 tbsp olive oil for three minutes.
Add garlic and cook additional minute. Stir in tomato passata and add beans and liquid. Season with salt and pepper. Simmer for 20 minutes, adjusting with boiling water if consistency gets too thick along the way.
Process 2 cups of the sauce in a blender until smooth [be very careful when doing so, we suggest cooling it down first].
Place the blended sauce back into the pot and bring to boil. Cook the pasta in the sauce for half the recommended cook time. Let rest 20 minutes. Drizzle with olive oil before serving.
See whole pasta range
