Delicious Recipes

Pasta and Cannellini Beans

in cucina con pina

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in

Pasta and cannellini beans, a simple first course from the rural tradition and beyond, today pasta and beans are served in starred restaurants and seem to be a truly appreciated dish. This pasta and beans recipe is a quick version but no less good, quick because I use ready-made canned cannellini beans, usually, in the evening I soak the dry ones but when I want to prepare something quickly, I use canned legumes.

  • Difficulty: Very easy
  • Cost: Cheap
  • Preparation time: 20 Minutes
  • Portions: 2
  • Cooking methods: Stovetop
  • Cuisine: Italian
  • Seasonality: All seasons
403.22 Kcal
calories per serving
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  • Energy 403.22 (Kcal)
  • Carbohydrates 44.00 (g) of which sugars 6.10 (g)
  • Proteins 12.57 (g)
  • Fat 21.00 (g) of which saturated 3.10 (g)of which unsaturated 1.12 (g)
  • Fibers 8.26 (g)
  • Sodium 1,531.16 (mg)

Indicative values for a portion of 325 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 9 oz canned cannellini beans
  • 4 oz fresh pasta (maltagliati water and flour)
  • 1.75 oz soffritto mix
  • 1.7 cups water
  • 4 cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp chili pepper
  • to taste black pepper
  • 1 pinch oregano
  • 1 clove garlic

Tools

  • Pan
  • Wooden Spoon

Steps

  • Sauté the soffritto mix in a pan with oil, chili pepper, and garlic, add the cherry tomatoes quartered, and continue cooking for 5 minutes, add the cannellini beans and boiling water, another 10 minutes of cooking and add the pasta. I had fresh maltagliati pasta at home, prepared with leftover water and flour dough, I had cut them a bit irregularly and stored them in the fridge for two days until ready to use. You can buy it at a specialty store or make it yourself.

    Once off the heat, I dressed the pasta with freshly ground black pepper, a pinch of oregano, and a drizzle of extra virgin olive oil.

FAQ

  • Can I make pasta and beans with borlotti beans?

    Yes, of course, any type of beans you use will result in a good and creamy dish.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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