Pasta and beans is my lunch today, an Italian typical dish of which there are several regional variants. In the Neapolitan version of the particularity of the pasta and beans, as well as for other preparations with legumes, is that the pasta is cooked directly along with legumes, this makes the pasta and Neapolitan creamier beans thanks to the starch released from the pasta during cooking . In addition, the type of pulp used in the pasta and beans is mixed. This, however, is the recipe of the past and fasul we use at my house, if you like to try it, do not regret it;)
- Ingredients for 4 people:
- 350 grams of beans boiled
- 250 grams of pasta mixed
- 1 clove of garlic
- 1 celery
- 6 cherry tomatoes
How to make pasta and Neapolitan beans
Prepared a clove of garlic, tomatoes, celery and basil.
Bring to a boil and pour the mixed paste, salt and continue cooking for another 10 minutes.
Once ready the pasta and beans, turn off the heat and add pepper, let stand 5 minutes before serving, and serve
Put in the dishes with a few leaves of basil and good appetite