Pasta e Fagiole

I have to thank Pasquale for this recipe that I have absolutely fallen in love with. I have made it twice and I changed it a bit but this recipe is perfect for the COVID-19 world we live in. It uses pantry ingredients and can be assembled quickly–and it’s great leftover. This isn’t your normal pasta e fagiole soup you are used to ordering in restaurants this is simply pasta and beans with a garlicky hot oil topping, that comes together in a savory and spicy, fulfilling dish. 


  • Several types of pasta leftover in your pantry. Pick 3-4 to put together to make up the serving size you want to make. I used farfalle, linguine broken up, elbows and ditalini
  • Olive oil
  • 4-5 garlic cloves
  • 3-4 Chiles de arbol (or a fresh hot pepper)
  • 1 can cannelini beans
  • Parmesan cheese 
  • Kosher salt



Place a large pot of boiling water on the stove. When it comes to a boil, add in kosher salt.


In a small pot add oil, garlic and hot peppers. Bring to a low simmer. 

Put your strained white beans in a pan and put on low heat.

While your pasta is cooking, put a few tablespoons of pasta water on your beans.

Drain your pasta but preserve about a cup of pasta water.

Add your pasta to your pan of beans. Keep flame on low and add in the oil mixture. Mix well and shut off heat. Add in pasta water to loosen and wait a few minutes. Likely you will need to add a little more water as the past soaks up the liquid.

Top with fresh grated cheese and black pepper if you like! Mangia!!

So simple, so good.



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