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.
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
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Stir in the tomato paste and cook for 2-3 minutes.
- Add the cooked cannellini beans and vegetable broth to the pot. Season with salt and pepper, and bring to a simmer.
- Once the broth is simmering, add the sagne pasta and cook until al dente, stirring occasionally.
- 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