Pasta con Fagioli
We thought this rustic pasta and bean dish from Sicily would feel heavy, but the starches are lightened by tomatoes, rosemary and lemon. In Italy, dried borlotti beans (often called cranberry beans in the U.S.) are used. For weeknight ease, we opted for canned beans. Some producers label canned borlotti beans as “Roman beans.” If you cannot find them, use pink or kidney beans, which have a similar creaminess and mildly sweet flavor. Don't use cannellini beans, which are too tender. The pasta is boiled only until very slightly softened, then drained and rinsed to stop the cooking. It finishes cooking when combined with the beans and vegetables.
ounces campanelle or other short pasta
Kosher salt and ground black pepper
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial