Neapolitan pasta and beans recipe by of 19-03-2011 [Updated on 02-05-2018]
There pasta and beans it's my lunch today, a traditional Italian dish and in particular Neapolitan cuisine. Of this first each region has its own variant, in the Neapolitan one the pasta (as well as for the other preparations with legumes) is cooked directly together with the previously stewed beans. In this way the sauce will be nice and creamy thanks to the starch released by the pasta and the slow cooking heat, the longer you cook the beans, the more "perfect" they will be. For this recipe you can use both dried and canned beans, but you cannot but use the most typical pasta, that is the mixed one, while for the pork rind (the rind) you can add it or omit it, in the past it was always present today instead it is seen more and more rarely. For the pasta and beans recipe perfect, the secret handed down from generation to generation is to cook the beans in an earthenware pot on the fire of the fireplace or brazier, without first soaking the legumes. What I am presenting to you today is the recipe for the "past e fasul"", Neapolitan pasta and beans, that I prepare in my house. If you want to experiment recipes with beans you absolutely must start from this, try it and you will not regret it;)
How to make Neapolitan pasta and beans
Prepare a clove of garlic, the cherry tomatoes, a stick of celery and some basil.Pour the boiled beans into a pan and cover with the water.Add the celery, garlic, cherry tomatoes and a drizzle of oil and cook for about 10 minutes.
Bring to a boil and pour in the mixed pasta, add salt and continue cooking for another 10 minutes.
Once the pasta and beans are ready, turn off the heat and add the pepper, let it rest for 5 minutes before serving and serve.
Put on plates with a couple of basil leaves and enjoy your meal