Although Pasta Fazool literally means “pasta with beans”, this dish is more of a soup, prepared with different variations throughout Italy, where it spread immediately after the import of the first beans from the Americas, where they were one of the three pillars of native diets, together with maize and squash. At first a typical dish of the Italian peasantry, who could prepare a nutritious meal with very cheap ingredients, over time it has become a traditional dish that can now be found in Italian restaurants all around the world. The name comes from a variation of the name “beans”, which in some dialects of the south becomes fagiul, and became famous thanks to Dean Martin, who in That’s Amore sang “When the stars make you drool just like pasta fazool, that’s amore.”

Ingredients Preparation
  • Ditali Rigati n.36 360 g
  • Canned Beans 250 g
  • Extra Virgin Olive Oil 3 Tbsp
  • Tomatoes 300 g
  • Soffritto 40 g
  • Guanciale 60 g
  • Broth 1 l
  • Chili Pepper to taste
  • Salt to taste
  • Pepper to taste
Saute the soffritto, the guanciale cut into pieces and the garlic in oil for a few minutes, then add a spoonful of broth and continue cooking for about 5 minutes. Combine half of the beans and add a ladle of broth and the tomatoes, and cook over high heat for a few minutes. Mash the remaining beans and add to the soup along with the remaining broth. Pour the Ditali Rigati n. 36 and cook, stirring often with a wooden spoon and season with salt. Once the pasta is cooked, let it rest for a few minutes in a covered pot, add salt, pepper, chili pepper and add a drizzle of olive oil.

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