Pasta Fagioli

time 40mins
serves 2
difficulty Easy

Pasta Fagioli is a hearty and easy to throw together dinner. Perfect for colder evenings and it's always what I want after really any minor inconvenience.


  • 150grams of any small pasta shape.
  • 1 tin of Borlotti Beans
  • 1 heaped tsp of tomato puree
  • 1 chicken / veg stock jelly
  • 1 tin of tomatoes
  • Half a lemon
  • Dried chilli
  • Dried oregano
  • Extra Virgin Olive Oil
  • Parmesan
  • 📖Method

  • In a large, high sided pan heat a glug of olive oil and grate in 1 clove of garlic and fry off for around 5 minutes.
  • To the garlic & oil add a pinch of dried chilli & dried oregano, stir through and add a heaped teaspoon of tomato puree. Cook down for 2 minutes.
  • In a blender, blend half a tin of plum tomatoes until smooth then add to the pan. Cook down again for around 5 minutes. You want it to coat the back of a spoon.
  • Partially drain the borlotti beans and blitz 2/3 of them in the blender until smooth(ish). Once done add them to the pan. Stir through and cook for a further 2 minutes.
  • Pour in the remainder of your whole beans, and add a stock jelly with 500ml of boiling water.
  • Bring the whole pan to a gentle boil.
  • Add your pasta (dried), mix through and continue to stir occasionally until the pasta is pretty much done. If it's looking quite thick before the pasta is done, add a little more water.
  • Stir through a squeeze of lemon.
  • Remove from the heat, add a lid and leave to sit for a couple of minutes.
  • Give it one final stir and serve into bowls.
  • Top with a drizzle of good quality EVOO, a grating of parmesan and black pepper.