Pasta e Fagioli (Pasta with beans)

An early post in the Culture and History section, I wrote about my Nonna Caterina preparing a dish for the Bianchi team including Gino Bartali and Fausto Coppi. I present to you an authetic dish prepared in the same way my Nonna used to make it. This hearty dish is known and loved in the Italian cuisine. I hope that you enjoy classical Italian recipe.

Ingredients for 4 people

300 gr. Romano beans
1/2 kg of pasta ( could use Pantacce Toscane pasta or different type of pasta broken into little pieces)
garlic,
salt,
pepper black and hot red pepper ( if desired)
2 or 3 fresh tomatoes
oil

Soak beans overnight. Rinse and cook in a pot or an old fashion clay saucepan with cold water at low medium temperature for about 2 hours.

Remove when cooked
In a pot fry garlic add 2 or 3 chopped fresh tomatoes, basil and Italian parsley.

When ready, add beans and warm water bringing to boil. Add salt.
Then add mixed crumbled pasta or pantacce Toscane .
Cook the pasta and beans. When finished add pepper and let it rest for a while.
Add olive oil when placing it in each individual dish.

Buon appetito