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Pasta and Beans (Pasta e Fagioli) Recipe

Pasta and Beans (Pasta e Fagioli)

Recipe courtesy Frankie Competelli, Frankie's on Melrose, Los Angeles, CA

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on June 17, 2012

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    Just like mother made

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  • on February 17, 2012

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    Quite close to my Grandmother's recipe. I use diced tomatos and a touch of tomato paste.
    I also use italian sausage.

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  • on May 06, 2009

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    Extremely easy recipe but I felt it need a bit more seasoning. I added extra garlic, extra red pepper falkes, fresh basil, a bay leave and a generous sprinkle of sea salt. I finished it with some grated parmesan and a loaf of crusty italian bread to dip. Overall an easy,quick, and very inexpensive meal without a lot of ingredients and mess.. although I think I might try Rachael Ray's recipe next time.. its more work but it sounds yummier.

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  • on April 18, 2006

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    My Italian grandmother made hers just like this---however--you should only use 1/2 if the pasta, about twice the amount of tomatoes, and definitely add some chicken stock or pasta water to thin it out. Otherwise, it was really good and tasted just like hers!

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  • on November 20, 2005

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    I followed the advice of one of the reviewers below and used canned diced tomatoes and canned undrained beans. I also added a little chicken stock to add more liquid to the dish. Overall, I was very pleased and would make this again.

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  • on January 15, 2005

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    Yum!!! Extremely tasty, and very quick and easy, especially using a few shortcuts. I substituted canned diced tomatoes, canned cannelloni beans, and reduced the ditalini pasta by half. This will be an often repeated recipe.

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  • on December 09, 2004

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    this is so very good

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