Pasta and beans it is a traditional Italian dish, but a Naples becomes the "Minuzzaglia ammescata cu '' e fasule", practically many formats of pasta cooked together with beans, because nothing is wasted, as was usual in the farming world. Yams of tagliatelle together with maccheroncini, spaghetti with fingers, all cooked in the same pot with beans, for a dish as tasty as possible. This soup can be more or less liquid, depending on how you prefer it: just dose the cooking water of the beans and you will have a more dense or more watery dish.

Beans: borlotti or cannellini, all soaked

There Neapolitan pasta and beans prepare with beans borlotti or cannellini, as you prefer. The important thing is that these come soak for at least 8 hours before using them. Once they are soaked they will be softer to cook and will have a softer consistency, which will serve to give more body to the recipe. To prevent them from hardening during cooking, remember to salt them only at the end.

How to cook beans

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Ingredients: 250 g of dried borlotti beans, 350 g of mixed pasta, 100 g of tomato sauce, 1 tablespoon of tomato paste, 1 clove of garlic, 1 onion, 1 stalk of celery, 100 g of pork rinds, salt, 1 bay leaf, extra virgin olive oil, chilli pepper

Method: soak the beans for at least 8 hours in cold water, then rinse and place in a pot with 3 liters of water and a bay leaf. Cook for 2 hours. Meanwhile, clean and slice the onion and celery and place them with the garlic clove in a pan with a drizzle of extra virgin olive oil. Brown the vegetables and when they are golden, add the pork cut into small pieces. Cook 5 minutes then add the tomato sauce, concentrate and cook for another 10 minutes. Then add the beans with a little of their cooking water and immediately after the pasta. Finish cooking, add salt, add the chili and serve. If you want, add a grated black pepper and a round of extra virgin olive oil.

In the tutorial, discover some more tips to prepare this dish