Pasta e Fagioli (aka Pasta Fasul)

All Recipes
  • 2 x Medium cloves garlic
  • 1 x Celery stick cubed (around 1 inch)
  • 100g x Lardo sliced & cubed, guanciale or pancetta (optional)
  • 2 x 400g Canned cooked borlotti beans
  • ½ tsp x Dried Oregano
  • 200 g x Pasta tubetti
  • Extra virgin olive oil (chilli oil optional)

Growing up with grandparents from Sicily and Naples we were fortunate enough to experience both sides of the Regno delle due Sicilie (the kingdom of the two Sicilies) cuisine. With similarities running through the dishes from Naples down to Sicily you can say we grew up being well fed!

You may have heard the term “pasta fasul” in quite a few famous songs including “That’s Amore” from the one and only Dean Martin where he sings “When the stars make you drool just like a pasta e fasul, that’s amore” and we agree! Our nonno from Naples made us his mamma’s recipe growing up and it’s a great winter warmer.

If you omit the lardo from the recipe this is an ideal vegan pasta dish!


Take a medium sized saucepan and add in a good 4 tbsp of olive oil and add in the garlic and if using the slice and cubed lardo into the cold pan.

Tip* To prepare the garlic, simply crush with the back of a knife and remove the skin and the “germ” which is the green part of the garlic found in the centre as this can be very bitter.

Turn the heat on low and start to gently fry the garlic and lardo if you are using. Once both are lightly golden brown add in the cubed celery and fry for a further few minutes until lightly translucent.

Tip* If possible choose celery which has the leaves also attached and take a good handful, wash and finely chop and fry with the cubed celery.

Once the garlic, lardo and celery are cooked add in the 2 x canned borlotti beans including the liquid. Fill each can with cold water twice (4 times all together) and add into the saucepan, season with a pinch of salt and the oregano, cover with a lid and simmer for 20 minutes.

Tip* You can also use dried borlotti beans, just make sure to soak them properly overnight and cook them correctly before using.

After 20 minutes of cooking, taste and season the sauce with more salt if required. The sauce needs to be quite liquid as the pasta will be cooked inside the sauce.

Weigh the pasta and add into the simmering sauce, cover with a lid and cook for 10 minutes (check the manufacturer’s guidelines). Once cooked, leave for 10 minutes to rest.

Serve in a bowl, with a drizzle of extra virgin olive oil, Sicilian chilli infused olive oil works a treat on this, sprinkle with a grating of your favourite hard salty cheese like pecorino or parmesan and enjoy!

Buon appetito!

And why not try one of our other Vegetarian recipes such as Pasta con i Broccoli Siciliani Arriminati (V).

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