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Pasta e Fagioli aka Pasta and Beans (and a Little Rant About Using Quality Ingredients)

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Pasta and beans, or pasta e fagioli, is a quick and easy, inexpensive, nutritious and delicious meal that the entire family will enjoy. Children especially love it. Don’t let it’s simplicity fool you; this is an authentic Italian recipe for pasta and beans.

Authentic Pasta and Beans aka Pasta e Fagioli

My daughter has been pestering me for days to post this recipe as her friends want to make it. Apparently, they tasted it when she brought it to school and it was a huge hit.

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Pasta and beans is a typical Italian peasant dish: pasta (making it soupy requires less pasta) with no meat, (because beans were cheaper and supplied the protein). However, it is so tasty, with homemade tomato sauce and REAL grated Parmigiano Reggiano cheese–pure comfort food and perfect in winter! 

Don’t think you’re saving money if you buy Parmesan without the rind; without it, there’s no guarantee it actually is the real deal! Obvioiusly, to keep this vegan, the Parmesan is an optional topping when serving, but rest assured the dish is 100% vegan.

What Can I Add to Pasta?

Besides sauces, why not add your favorite beans? You can also add peas to dry pasta, but the classic, soupy “pasta e fagioli” is definitely the most famous in the US.

You may know this recipe by its American Italian nickname, “pasta fazool.” The word for “beans” which is “fagioli” (pronounced fah-jolly), has a different pronunciation in Italian dialects, and I’m sure this is how it transformed into “fazool.” Even Dean Martin sings about it in his most famous song, That’s Amore!

“When the stars make you drool, just like past’ e fazool, that’s amore!”   -Jack Brooks, lyricist

This is a fabulously easy meal because it only contains three ingredients. It’s ready in the time it takes to boil pasta. Bonus: it’s also vegetarian, and vegan, for anyone on those diets. (I’ve been asked, so I’m adding a link here for the Parmigiano Bowl in the photos however, I paid under $10 for mine at a shop.)

authentic pasta and beans pasta e fagioli with parmesan cheese

I never measure any of the ingredients when I make pasta and beans, so please don’t focus on the importance of the measurements. More or less of any of the ingredients won’t make a huge difference. In fact you may like it more or less soupy (adjust how much water you leave in the pot), or saucy, or with extra beans. You should be able to cook this without measuring anything after making it a couple of times–it’s that simple.

Keep this meatless pasta sauce in the fridge or freezer for quick, last minute pasta meals.

italian tomato sauce on a wooden spoon

I have seen so many American versions of this dish which cook the pasta in the sauce. They also add tons of other ingredients and make it so complicated. Just know that these are NOT authentic Italian ways of making pasta and beans. If you see a laundry list of ingredients in any “Italian recipe”, run.

NOTE: you can also make a “dry” version, by draining all the water, and adding the beans and sauce. However, 8 ounces of dry pasta won’t feed four, you’ll have to add at least 4 more ounces of pasta (3/4 of a 1lb box).

Pasta and Beans (Pasta e Fagioli)

recipe has been made in family for generations            serves 4

Ingredients

  • 8 ounces bite size pasta (tubetti, small shells, broken spaghetti, linguine etc. can all be used) I use De Cecco for best results
  • 8 ounces (one cup) cooked beans (any kind of bean will do, including garbanzo; I used Borlotti)
  • 4 ounces meatless pasta sauce (1/2 cup) more or less depending on your taste of course homemade is best, but a good quality vegetarian sauce from a jar will work, just don’t tell me :(
  • (optional – Parmigiano Reggiano, grated, to serve – please don’t use a lower quality cheese-read my rant below)

Cook the pasta until it is almost al dente (a little hard, not completely cooked) making sure there is plenty of water in the pot.  Remove some water, but reserve to use later, if needed. I usually try to make the water level with the pasta, as in the photo below. Add the beans, and stir to heat through (keep the burner on).

authentic pasta and beans pasta e fagioli with parmesan cheese

Next, add the pasta sauce. If it’s too dry, add some of the reserved pasta water.

authentic pasta and beans pasta e fagioli with parmesan cheese

Stir thoroughly, and just let the pasta start to come to a boil, then remove from heat. Ladle the pasta and beans into serving bowls, add grated Parmigiano Reggiano cheese and dinner is served!

I told you it was easy.

authentic pasta and beans pasta e fagioli with parmesan cheese

Just a fair warning: everyone seems to want second and third helpings of pasta and beans, so you’d better make extra. If not, you may have lots of empty bowls and sad faces (especially applies to the little ones).

empty bowl of pasta and beans

And now for my rant~

The Difference in Using Quality Ingredients

I cannot emphasize how important it is to use good quality ingredients! Friends often tell me their dish didn’t taste like mine. However, after a couple of questions, I realize they substituted inferior quality ingredients. This is exactly the reason it didn’t turn out as they had expected.

For example, when making this pasta and beans recipe, if you use a no-name pasta, “famous name” tomato sauce and a can of store bought beans, I can guarantee it will not taste nearly as good. I know I’d absolutely hate it made this way.


I use really good quality Italian-made pasta, and cook dried beans myself (however, organic canned beans with nothing added but salt are good, too.) My favorite are Borlotti or cranberry beans which you can find online, and at many bulk item stores.

homemade cannellini beans for freezing

I make homemade pasta sauce using extra virgin olive oil, tomato puree from Italy. You can find this puree at Cost Plus World Market and Eataly. I also use fresh garlic, parsley, basil etc.

Trust me, every little ingredient makes a difference. Okay, I’m done–I feel much better now!

 

authentic pasta and beans with Parmesan cheese

Pasta e Fagioli aka Pasta and Beans (and a Little Rant About Using Quality Ingredients)

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Pasta and beans, or pasta e fagioli, is a quick and easy, inexpensive, nutritious and delicious meal that the entire family will enjoy. Children especially love it.

Ingredients

  • 8 ounces bite size pasta (tubetti, small shells, broken spaghetti, linguine etc. can all be used)
  • use De Cecco for best results
  • 8 ounces (one cup) cooked beans (any kind of bean will do, including garbanzo)
  • 4 ounces pasta sauce (1/2 cup) more or less depending on your taste of course homemade is best, but the jarred kind will work
  • (optional: Parmigiano Reggiano, grated, to serve - please don’t use a lesser quality cheese-read my rant below)

Instructions

  1. Boil the pasta according to the directions on the package until it is almost al dente (a little hard, not completely cooked). Remove some water, (but reserve to use later, if needed); I usually try to make the water level with the pasta.
  2. Add the beans.
  3. Now add the pasta sauce. If it's too dry, add some of the reserved pasta water.
  4. Stir thoroughly, and just let the pasta start to come to a boil, then remove from heat. Ladle into serving bowls, add grated Parmigiano Reggiano cheese, if desired, and dinner is served!

Notes

I cannot emphasize how important it is to use GOOD QUALITY ingredients! People often tell me their dish didn’t taste like mine, and after a few questions, I realize they substituted inferior quality ingredients, which is exactly why it didn’t turn out as they had expected. For example, when making this recipe, if you use a no-name pasta, big-name canned tomato sauce and a can of store brand beans, I can GUARANTEE it will not taste good. I use DeCecco pasta (my favorite brand), cook dried beans myself (I love Borlotti/Cranberry Beans) and make homemade pasta sauce using extra virgin olive oil, tomato puree from Italy, and fresh parsley, basil etc. You can find my Quick Tomato sauce recipe on www.christinascucina.com

Trust me, every little ingredient makes a difference.


Nutrition Information:
Yield: 4 Serving Size: 1 bowl
Amount Per Serving:Calories: 612Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 100mgCarbohydrates: 134gFiber: 22gSugar: 41gProtein: 29g

Nutrition info is only estimated.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

© Christina Conte (Christina's Cucina)
Cuisine: Italian / Category: Pasta

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Reader Interactions

68 Responses

  5. This is great, drives me nuts seeing Cucina Povera recipes that have a million ingredients in them!

    I do mine sort of the opposite way where I cook the beans and the sauce a little together, then add the cooked pasta and adding the pasta water when needed – but i think we get to the same point! :)

    Appreciate your website!

    Reply

  8. In the “Instructions” at the end, the part about adding beans is missing, as is the apostrophe in “its too dry.” Some of us are online trolls and some of us are editors and English teachers who have spent our lives insisting that, yes, it matters.

    Reply

    • I can assure you, Ann, that I know the difference between it’s and its. However, I have over 500 posts on my site and it’s bound to happen: I have some typos. You are more than welcome to proofread all of my posts if you like, as I prefer not to have any typos! Thank you for catching the missing beans, too, although I’m sure you noted that I didn’t miss it in the body of the post.

      My only request is that you do not lecture me as I am not 5 years old. You could have addressed this (publicly) in a much less haughty and pompous manner.

      May I suggest that you begin editing with this post?

      Reply

  9. In the directions, you forgot to add the beans. And please correct, “If its too dry” to “it’s.” Some of us are online trolls, some of us are English teachers who insist that apostrophes matter.

    Reply

    • Sorry for the repeat. Please feel free to delete one or both. I really would have preferred to write a PM instead.

      Reply

      • As an English major, with a MA in TESOL, teacher, and fellow blogger I am appalled by this “comment”. You must not have taken the class which, in addition to teaching grammar, also taught it’s incredibly bad form to correct someone’s grammar and/or editing publicly. Shame on you!

        Reply

    • In this case, I’d categorize you as an online troll: I’m not your student.

      I have typos, but I don’t believe my site is riddled with lots of grammatical errors, misspellings and poor punctuation.

      Reply

  11. You need to take “vegan” out of your first paragraph. This recipe clearly is made using animal products.. you say vegan a couple of words after talking about Parmesan cheese!

    Reply

    • I am not taking “vegan” out as the recipe is CLEARLY vegan. Parmesan is optional and even some meat eaters prefer to have it sans cheese. Read the entire post before commenting, please!

      Reply

  12. Growing up with an Italian dad, Pasta Fazool was a go to dish when mom was in need of a night off. I never did pay much attention as to how he made it but I remembered it as pasta, tomato sauce and Campbell’s beans. I saw some other recipes online with many, many ingredients and knew something wasn’t right so I kept looking and voila! This is pretty close but I ended up making 16 oz salad noodles, retaining cooking water, as indicated (wouldn’t have thought of that), 24 oz jar of Prego tomato sauce and one can of Campbell’s beans with sauce. Since I figured I needed more beans, I dug up some red kidney beans, rinsed them and tossed in. This came out pretty good. Next time I’ll cut it down to about 12 oz pasta and stick with 2 cans of Campbell’s beans. Thank you for the recipe.

    Reply

  17. Thank you for sharing this recipe Christina.
    I already know that after trying it once, it will be a staple for the rest of my days :-)
    There is just one thing I could not figure out: How do you prevent your version of the dish from becoming super-salty when using that much cooking liquid? Thank you

    Reply

    • Hi Dennis, I agree, I think you’ll love this simple dish! Regarding the salt, it’s really not an issue unless your pasta water or sauce is already too salty. You can under salt the water a little (it does still need to be salted), but once you add the sauce, you can always add more salt. It truly is never an issue for me. :) Let me know how you like it! CC

      Reply

      • 1. Tomato doesn’t have an e at the end, and you’re missing a period.
        2. You obviously didn’t read the recipe since there’s more to it than tomato sauce and water.
        3. I suggest you find a job or a hobby since you obviously have too much time on your hands being an online troll.

        Reply

  28. This looks delicious! I do love your recipes! I like your thought of quality ingredients Makes sense. But I’m not always sure how to tell. I’ve always thought beans and pastA were just beans and pasta. Would that mean Bulk Barn is not the place to shop?

    Reply

    • No, not at all, Jean! You can find some really good quality items there and less expensive than other places. It just depends on what you’re buying there. We don’t have that particular store here, so I’m not sure how they label their items. If they sell borlotti or cranberry beans, I would imagine that that would be a good place to buy them.

      You’re right about sometimes not knowing as I feel the same way in an Asian grocery store: I have NO idea which brand is the better quality product. Reading ingredients is a big help most times, but other times, it’s going by taste. If you don’t like the way somethings tastes, buy a different brand. Don’t accept inferior quality ingredients (and this doesn’t always mean that they are cheaper).

      Thank you for your kind comments, I hope you try this pasta and beans recipe as it’s just so tasty if made properly. :)

      Reply

  30. Keep in mind this dish will not be vegan nor vegetarian if you use a good imported Peccorino Romano or Parmigiana Regiano cheese to top it – both are made using animal rennet.

    You may have to find a vegetable rennet substitute for ovo-lacto vegetarians, and maybe nutritional yeast for vegans – but it’s not going to be the same.

    Reply

    • Oh goodness, you have been missing out, Dionne! Beans not only add flavor, but protein and fiber! You can also make it dry, but everyone seems to prefer the more liquid version! Good luck!

      Reply

  38. Hi Christina..Wow what a dish! I love it. I wish I had a bowl of it right now…It is freezing here on Long Island. My mom used to make this, and yes her’s was a little less soupy, but I think yours might be lovely too. A real comfort food, brings back many memories for me.Your ranting is so appropriate, as I think the same way..I always try to use the freshest ingredients that I can find. It is so important that you use name brands as well, just seems that the flavors are much better. I loved the way you said that you don’t really measure your ingredients, my mom used to do that as well, and so do I. It seems that Italian people never really measure..they just put some of this in and some of that. I remember when I was collecting all the recipes from my mom, we had to figure out the amounts as we were making the dishes. Great post and great dish! Thanks..Blessings on a wonderful weekend. Dottie :)

    Reply

    • Thanks, Dottie! Yes, a typical Italian peasant dish…this is my favorite sort of food. I’ll take this over caviar anyway of the week! Yes, you can make it totally dry, or even more soupy than mine. :) Have a great weekend!

      Reply

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