- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serving: For 4 People
Pasta e Fagioli
Tidbits...Pasta Fagioli can be found in every region in Italy. Each version differs. In our region Ciociaria , Sagna or (Maltagliata which means poorly cut) is used. This plate of humble origin uses either Barlotti or Canellini beans.
Ingredients
- Sagna - 250g maltagliati or lasagna cut on diagonal
- Barlotti Beans - 140g (or Cannellini) pre-cooked
- Onion - 1 small white
- Garlic clove - 1 whole clove
- Red Pepper Flakes - 1 tsp.
- Tomato sauce - 1Tbl.
- Salt - To taste
- Pecorino cheese - Grated
- Extra Virgin Olive Oil - 2 Tbl.
Instructions
- In large skillet heat oil and add onion and garlic until golden. Remove garlic clove.
Add Pepper flakes and Borlotti or Cannellini Beans and stir until well coated. Add tomato sauce and cook another 15 minutes until well flavored. Adjust for salt. - Cook Sagna in lightly salted water. Drain and reserve 1 cup cooking liquid.
- Add Sagna to bean mixture and cook another 5 minutes. Add a bit of cooking liquid if needed.
Serve hot and drizzle additional olive oil, additional red pepper flakes and grated pecorino overtop.
Allergens
