Pasta e fagioli (Pasta with Borlotti Beans)

Cozy up with a bowl of Pasta e Fagioli this fall

10/07/2025

When the days grow shorter and the leaves turn shades of gold and crimson, there’s one dish that always finds its way back to the table: pasta e fagioli. A timeless Italian comfort food, it fills the kitchen with the scent of home and wraps you in the warm embrace of tradition.
Our Cesarina Emilia from Sant’Antonio honors the rustic roots of this beloved dish. Her version is a celebration of peasant cooking — simple, honest ingredients chosen with care and transformed into a flavorful, nourishing first course. Pasta e fagioli is a recipe passed down through generations, humble in its origins yet rich with history, and still cherished across Italy today.

“The rustic flavor of this dish stays with you — it’s hearty, well-seasoned, and just a little spicy”.

And if you have leftovers? Even better. Like many traditional dishes, pasta e fagioli only gets tastier after resting, and it keeps beautifully in the fridge for several days.

Legumes: the heart of the dish

At the core of this recipe are the beans — once known as “the poor man’s meat”, now celebrated for their nutritional power. Rich in plant-based protein, fiber, and minerals, they’re a smart, satisfying choice for colder months. It’s no surprise that legumes find their way back into our kitchens as fall and winter settle in, bringing with them the comforting flavors of home.

Here, creamy borlotti beans are paired with mixed pasta (or mezzi rigatoni), creating a thick, stew-like consistency that’s both hearty and deeply comforting. A touch of chili pepper adds gentle heat, while toasted breadcrumbs or dry country bread offer a rustic crunch that completes the dish perfectly.

A dish with many regional stories

Pasta e fagioli is loved from north to south and shaped by local flavors. In Campania, it’s enriched with pork rind for a heartier bite. Along some coastal areas, you’ll even find a twist with mussels, blending land and sea in a surprisingly delicious pairing. But Emilia stays true to simplicity — no frills, just flavor — enhanced with fresh herbs and a generous drizzle of extra virgin olive oil, the essence of Italian cooking.

Pasta e fagioli

From the meeting of pasta and borlotti beans comes a simple yet flavorful Italian dish, perfect for the autumn season

DifficultyEasy

Preparation time20m

Cooking time20m

Servings4

€

CostLow

Ingredients

400 g of cooked borlotti beans
500 g of mixed pasta or mezzi rigatoni
2 or 3 peeled tomatoes or ripe summer tomatoes
1 garlic clove
1 small onion
1 hot chili pepper
100 g of toasted breadcrumbs or dry country bread
Rosemary, sage, and celery (or basil in summer)
Extra virgin olive oil
Salt and pepper

Method

In a large pan, heat plenty of olive oil and sauté the tomatoes with the herbs, garlic, chili pepper, and chopped onion.
When the onion becomes translucent, remove the garlic and add the cooked beans along with their cooking water.
Once it returns to a boil, lightly salt and add the pasta, stirring constantly until fully cooked. If needed, add hot water a little at a time: the final texture should be creamy.
With the heat off, sprinkle the breadcrumbs on top, add salt, olive oil, and pepper, then cover and let it rest for 10 minutes.
Garnish with fresh seasonal herbs and serve hot.