Sometimes called "Pasta Fazool" or "Pasta Fasul", Pasta e Fagioli really only requires two ingredients: pasta and beans. This rendition of the dish, specific to Veneto, uses borlotti beans, pancetta and parsley, but as you travel across Italy, there are plenty of other versions of the dish, which use different ingredients, creating either a soup or stew.
Taste Profile: Riserva is well balanced on the palate, with velvety tannins, firm acidity, and a lingering finish of rosemary. Its structure will allow it to age for 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
