Recipe courtesy of Frankie Competelli

Pasta and Beans (Pasta e Fagioli)

Save Recipe
  • Level: Intermediate
  • Total: 42 min
  • Prep: 20 min
  • Cook: 22 min
  • Yield: 4 servings
Share This Recipe


1/4 cup olive oil

2 large cloves garlic, minced

1/8 teaspoon hot red pepper flakes

3 peeled plum tomatoes, crushed, from a can

1/2 teaspoon salt

2 1/2 to 3 cups cooked cannelloni beans, cooking water reserved

1 pound cooked ditalini pasta, cooking water reserved


  1. In a 3-quart saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon, break up the larger pieces of tomato. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.