Sagne E Fagioli: Pasta With Beans

Sagne e Fagioli is a traditional pasta and bean dish from the Abruzzo and Molise regions of Italy. This hearty and flavorful recipe is a staple of Abruzzese and Molisan cuisine, perfect for a comforting meal on a chilly evening.

Sagne E Fagioli: Pasta With Beans

Ingredients

  • 1 lb sagne pasta
  • 2 cups cooked cannellini beans
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup tomato paste
  • 4 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Stir in the tomato paste and cook for 2-3 minutes.
  3. Add the cooked cannellini beans and vegetable broth to the pot. Season with salt and pepper, and bring to a simmer.
  4. Once the broth is simmering, add the sagne pasta and cook until al dente, stirring occasionally.
  5. Adjust the seasoning if needed, then remove from heat and let the dish rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
60g
Protein
15g
Fat
5g

Supplies

Large pot Wooden spoon Measuring cups Measuring spoons

Tools

Stove Cutting board Knife

Serving suggestions

Serve the Sagne e Fagioli hot, garnished with a drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese. It pairs well with a crusty Italian bread and a simple green salad.

Tips & tricks

For a richer flavor, you can add a rind of Parmesan cheese to the pot while the broth is simmering.

Cost

$10