Pasta and Beans, or “Pasta e fagioli“, is a traditional Italian peasant dish of which there are different regional variations, but this one is from the Veneto region. It is an easy and cheap recipe made just with two main ingredients, precisely pasta and beans. I’m very fond of this recipe as it is one of those I inherited from my mother-in-law and I prepare for my husband when he wants to feel at home and he wants to eat something other than Apulian dishes… he is from the Veneto region, by the way!
Last time we ate Pasta and Beans, we uncorked a bottle of Amarone della Valopolicella 2014 DOCG “Sopra Sasso”, thanks to Vinimondo.dk. This robust wine, with dark cherry notes, made our dinner even more sublime.
The recipe of this week, “Pasta and Beans” (in Italian Pasta e Fagioli), is one of the most traditional of our country.
Since it is popular and appreciated in many regions, there are several variants. We argued about which version we would have prepared…to mention a few, shall it be the Venetian, the Neapolitan, the Emilian or the Apulian one?
And at the end we agreed to prepare the “Mad & Delicacy version” :-).
Here’s the recipe – Enjoy!
The following pictures have been taken by our favorite photographer Giulia Bellini