Total Time: 1 h
Prep Time: 30 min
Cook Time: 30 min
Pasta with roman beans, or fagioli. This fagioli recipe is a cheap dish that is easily prepared. However, good luck finding roman beans, seriously! A good substitute for roman beans are pinto beans.
- 16 oz. roman beans
- Morton iodized salt/McCormick ground black pepper
- 1/4 onion – chopped
- 1 can San Marzano whole peeled tomatoes
- 2 Tbsp. C&H pure cane granulated white sugar
- 1 box Barilla ditalini pasta
If you are using fresh roman beans, you must rinse the beans before you cook them, and soak beans overnight in water. Using the same water, boil beans and add salt and pepper. After the beans are done cooking, drain the water.
Then in small frying pan sauté onion and the peeled tomatoes together. Add salt, pepper, and sugar to the beans. Cook the pasta. Keep some water on the side in case the pasta is too dry. Add the beans to pasta.
More about Fagioli
Another traditional Italian dish, is pasta and beans, or pasta e fagioli. The pronunciation of fagioli has changed in the United States. They say fazool, for the way beans is said in the Neapolitan language. This dish began as a dish of the poor and today can be found world wide.