Neapolitan pasta and beans

Chococcino cake (48 votes)  
Préparation: 10 min
Cuisine: 20 min
Total: 30 min

Cooking process

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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.

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Pour the beans boiled in a pot, and cover with water.
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Add the celery, garlic, tomatoes and a drizzle of oil and cook for about 10 minutes.

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Bring to a boil and pour the mixed paste, salt and continue cooking for another 10 minutes.

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Once ready the pasta and beans, turn off the heat and add pepper, let stand 5 minutes before serving, and serve

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Put in the dishes with a few leaves of basil and good appetite

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TAGS: Pasta recipes and Neapolitan bean | Pasta and beans recipe Neapolitan | Neapolitan pasta and beans