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Pasta e Fagioli

Serves 6 Servings
Serves 6 Servings


  • 1 pound white beans
  • 1 cup italian plum tomatoes
  • 1/2 cup olive oil
  • 1 tablespoon garlic
  • 1/2 pound onions
  • 1/4 teaspoon red pepper flakes
  • 1/4 pound prosciutto
  • 4 quart water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound tubettini pasta
  • 3/4 cup Parmesan cheese


Baking Directions:


Put the beans in a large pot and add enough cold water to cover by 3 to 4 inches.

Set aside to soak overnight.

Drain and rinse the beans with fresh water.

Boil for 1½ hours.

2. In a large pot, heat the oil over medium heat, add the garlic, onion and prosciutto, and cook for 2 to 3 minutes, or until soft and golden.

Add the red pepper flakes and tomatoes, and cook uncovered, for 20 to 25 minutes.

3. Add the beans and bring to a boil.

Reduce the heat to a simmer, and cook, uncovered, for ½ hour, or until the beans are very tender.

4. In a large pot of lightly salted boiling water, cook the pasta for 8 to 10 minutes, or until al dente.


5. Add the pasta to the beans and stir over high heat for 1½ to 2 minutes to allow the pasta to combine with the sauce.

6. Garnish generously with grated Parmesan cheese (about 2 tablespoons per serving) and serve.

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