Neapolitan Pasta e Fagioli
Neapolitan Pasta e Fagioli — or “pasta and beans” — is the very essence of rustic Italian soul food. Born from the humble kitchens of Naples, this dish transforms simple, everyday ingredients into a bowl of warmth, depth, and tradition.
It’s a recipe that bridges generations — the kind of meal that simmers slowly while families gather, filling the air with the aroma of tomatoes, garlic, and simmering beans.
Every bite captures the harmony of hearty borlotti beans, rich tomato base, and tender pasta — elevated by the smoky, savory flavor of pork cracklings and the smoothness of extra-virgin olive oil. This isn’t just comfort food; it’s a symbol of Neapolitan ingenuity — a dish that celebrates simplicity, patience, and the art of turning modest ingredients into something extraordinary.
Why You’ll Love This Recipe:
True Italian Comfort: It embodies the warmth of home-cooked Southern Italian meals — hearty, rustic, and deeply nourishing, perfect for cold days or soulful dinners.
Simple Ingredients, Rich Flavor: A handful of humble pantry staples — beans, pasta, tomatoes, and garlic — come together to create something layered, aromatic, and full of depth.
Authentic Neapolitan Tradition: This dish carries centuries of culinary heritage, offering a genuine taste of Naples in every spoonful — comforting yet elegantly balanced.
Perfect Harmony of Texture: The creamy beans, tender pasta, and crispy pork cracklings create a contrast that’s both satisfying and deeply indulgent.
Hearty Yet Wholesome: Packed with plant-based protein, fiber, and natural flavor, it’s a meal that feels indulgent while still being nourishing and grounded in simplicity.
Soulful and Flexible: Whether enjoyed as a main course or a side, Pasta e Fagioli adapts to any table — rustic, refined, or festive — always bringing warmth and connection.
Key Ingredients:
Borlotti Beans: The heart of the dish — creamy, nutty, and earthy — these traditional Italian beans give Pasta e Fagioli its rich body and comforting depth, symbolizing the soul of humble Neapolitan cooking.
Assorted Pasta: A mix of small pasta shapes captures the sauce beautifully, ensuring every bite is coated in tomato, bean, and savory broth — a hallmark of true Southern Italian comfort.
Tomato Purée and Concentrate: These form the flavorful backbone of the sauce, adding a gentle acidity and sweetness that balance the richness of the beans and pork.
Pork Cracklings: A touch of indulgence that infuses the dish with smoky, savory undertones — the key to transforming a simple peasant meal into something deeply flavorful and memorable.
Garlic, Onion, and Celery: The classic Italian soffritto — the aromatic trio that creates the foundation of flavor — slow-cooked to release natural sweetness and depth.
Extra-Virgin Olive Oil and Red Pepper Flakes: The finishing touches that elevate everything — adding fragrance, richness, and a subtle warmth that lingers with every bite.
Expert Tips:
Use Dried Beans for Authentic Flavor:
While canned beans save time, traditional Pasta e Fagioli relies on dried borlotti beans for their creamy texture and nutty depth. Soaking them overnight and cooking slowly builds the silky, earthy richness that defines true Neapolitan comfort food.
Preserve the Bean Broth:
Never discard the bean cooking liquid — it’s liquid gold. Use it to thin the sauce or simmer the pasta; it carries the essence of the beans and gives the dish a natural, velvety consistency.
Cook Pasta Directly in the Beans:
Instead of boiling the pasta separately, let it cook right in the bean mixture. This allows the starch from the pasta to blend with the sauce, thickening it naturally and binding all the flavors together in one cohesive texture.
Balance the Tomato Base:
Add both purée and concentrate — one for acidity, one for richness. This dual layer of tomato flavor creates depth, ensuring the sauce tastes full-bodied without being overly tangy.
Don’t Overdo the Pork Cracklings:
A little goes a long way. Their purpose is to lend a subtle smokiness and savory aroma — too much can overpower the delicate harmony of beans and vegetables.
Finish Like a Neapolitan Nonna:
Right before serving, drizzle high-quality extra-virgin olive oil over the top and sprinkle with a pinch of red pepper flakes. This final flourish wakes up the flavors and brings the dish to life, adding fragrance, warmth, and shine.
Rest Before Serving:
Let the pasta sit for a few minutes before plating. As it rests, the starch and sauce meld beautifully, creating that signature creamy texture Italians call “cremosità” — comforting, cohesive, and utterly irresistible.
Neapolitan Pasta e Fagioli
Ingredients:
9 oz dried borlotti beans
12 oz assorted pasta
4 oz tomato puree
1 tablespoon tomato concentrate
1 clove garlic
1 onion
1 celery stalk
4 oz pork cracklings
Salt
1 bay leaf
Extra-virgin olive oil
Red pepper flakes
Instructions:
Prepare the Beans: Soak the borlotti beans in cold water for at least 8 hours. After soaking, rinse the beans and place them in a pot with 3 liters of water and a bay leaf. Cook for 2 hours.
Sauté the Vegetables: While the beans are cooking, clean and chop the onion and celery. In a pan, heat a drizzle of extra-virgin olive oil and sauté the chopped onion, celery, and minced garlic until the vegetables are golden.
Add Pork Cracklings: Once the vegetables are nicely browned, add the pork cracklings cut into pieces. Sauté for about 5 minutes to enhance the flavor.
Incorporate Tomato: Stir in the tomato puree and tomato concentrate. Allow the mixture to simmer for an additional 10 minutes.
Combine Beans and Pasta: Add the cooked beans along with a bit of their cooking liquid. Immediately follow with the assorted pasta and cook until the pasta is tender. Season with salt to taste.
Finish and Serve: Sprinkle in red pepper flakes for heat, and serve hot. Optionally, add a dash of black pepper and a drizzle of extra-virgin olive oil on top for extra flavor.
Enjoy your hearty bowl of Neapolitan pasta and beans!
Important Notes When Making Neapolitan Pasta e Fagioli
Soaking is Essential:
Never skip soaking the dried borlotti beans overnight. This step not only softens the beans but also helps them cook evenly, reducing bitterness and creating that signature creamy interior.
Preserve the Bean Liquid:
The water used to cook the beans carries a rich, nutty essence — it’s the secret to achieving the authentic silky texture of the sauce. Use part of it when combining beans and pasta for depth and natural thickness.
Cook Pasta with the Beans, Not Separately:
Letting the pasta simmer directly in the bean mixture allows the starch to release, binding the sauce together into a luscious, almost stew-like consistency. This technique turns a soup into a hearty, unified dish.
Balance the Tomato and Olive Oil:
The tomato puree provides acidity, while olive oil rounds it out with fruitiness and richness. Be generous but balanced — too much tomato can overpower, while too little oil makes it flat.
Respect the Simmer:
Keep the flame gentle and steady. A slow simmer ensures the beans stay intact and the flavors blend harmoniously. Boiling too hard can make the beans tough and the sauce uneven.
The Final Touch Matters:
Always finish with high-quality extra-virgin olive oil and a pinch of red pepper flakes. This last flourish doesn’t just enhance flavor — it wakes up the palate and adds warmth that defines true Neapolitan character.
Rest Before Serving:
Let the dish sit for 5–10 minutes off the heat. As it rests, the starches settle, the sauce thickens slightly, and the flavors reach their perfect balance — just as Italian grandmothers intended.
How to Enjoy Neapolitan Pasta e Fagioli After Cooking:
1. Let It Rest Before Serving:
Once the pasta and beans have finished cooking, let the dish rest for 10–15 minutes off the heat. This pause allows the starches and flavors to settle, creating a thick, velvety consistency — halfway between a soup and a stew, the hallmark of true Neapolitan comfort.
2. Serve It the Traditional Way:
Scoop generous portions into shallow bowls rather than deep ones. This exposes more surface area, letting the rich aroma of beans, garlic, and tomato rise beautifully with the steam.
3. Finish with Elegance:
Drizzle each serving with a swirl of extra-virgin olive oil — the good kind — to add shine, richness, and a fragrant finish. Top with a pinch of red pepper flakes for gentle heat or a sprinkle of black pepper for earthy depth.
4. Pair It Thoughtfully:
Serve with a slice of rustic Italian bread or focaccia to soak up every last bit of the sauce. For wine lovers, a glass of medium-bodied red such as Chianti, Montepulciano d’Abruzzo, or Aglianico perfectly complements the dish’s hearty yet balanced profile.
5. Enjoy It Slowly — Italian Style:
This is not a dish to rush. Eat it slowly, savoring the tender beans, chewy pasta, and smoky undertones from the pork cracklings. Let the warmth linger — it’s a meal meant to comfort both body and soul.
6. Relish the Leftovers:
Pasta e Fagioli often tastes even better the next day. As it rests overnight, the flavors deepen and the texture thickens slightly. Reheat gently over low heat, adding a splash of water or broth to loosen the consistency before serving again.
7. Share It Generously:
True to its origins, this dish was never meant for one — it’s a recipe to gather around. Serve it family-style, in a large pot at the center of the table, and let everyone ladle their own portion. The joy of sharing is part of what makes it taste even better.
Nutrition Information:
Calories: 365 kcal | Total Fat: 9.5 g | Saturated Fat: 2.1 g | Monounsaturated Fat: 4.3 g | Polyunsaturated Fat: 1.4 g | Cholesterol: 10 mg | Sodium: 480–550 mg (depending on added salt and pork cracklings) | Total Carbohydrates: 54 g | Dietary Fiber: 12 g | Sugars: 6 g | Protein: 18 g
Frequently Asked Questions:
What makes Neapolitan Pasta e Fagioli different from other Italian versions?
Neapolitan-style Pasta e Fagioli is thicker and heartier than northern versions. It’s closer to a stew than a soup, with pasta cooked directly in the beans and sauce for a creamy, cohesive texture. The addition of pork cracklings also gives it a signature smoky depth found in southern Italian cuisine.
Can I use canned beans instead of dried borlotti beans?
Yes, but the flavor will be slightly less complex. If using canned beans, rinse them well and add them during the final 15–20 minutes of cooking to prevent them from breaking down. To mimic the richness of the original version, add a bit of vegetable or chicken broth for extra depth.
What kind of pasta works best in this recipe?
Traditionally, short mixed pasta shapes (called pasta mista) are used — often made from broken bits of different kinds of pasta. However, small shapes like ditalini, elbow macaroni, or small shells work beautifully and hold the sauce well.
Can I make this dish vegetarian or vegan?
Absolutely. Simply omit the pork cracklings and use vegetable broth instead of water or meat stock. You can add a drizzle of smoked olive oil or a dash of smoked paprika to replicate the subtle smokiness that pork provides.
How can I adjust the consistency of the dish?
If you prefer it soupier, add more bean cooking liquid or hot water before serving. For a thicker, creamier texture, mash a small portion of the cooked beans with the back of a spoon and stir them back into the pot — this releases natural starches that thicken the sauce beautifully.
Why do I need to soak the dried borlotti beans overnight?
Soaking the beans for at least 8 hours helps them cook evenly and reduces their cooking time. It also improves texture, making them creamier and easier to digest. Skipping this step often results in beans that are tough on the outside and undercooked inside.
How do I prevent the beans from breaking apart during cooking?
Cook them gently at a low simmer — never a rolling boil. Rapid boiling causes beans to split and lose their shape. Adding salt only toward the end of cooking also helps keep the skins intact and the centers tender.
When should I add the pasta to ensure it cooks perfectly?
Add the pasta after the beans are tender and simmer it directly in the bean mixture. This allows the pasta to absorb the flavors of the sauce while releasing starch, naturally thickening the dish into its signature creamy texture.
Can I make this recipe ahead of time?
Yes — in fact, Pasta e Fagioli tastes even better after resting. Prepare it a day in advance and refrigerate overnight. When reheating, add a little hot water or broth to loosen the texture, as the pasta will continue to absorb liquid.
How can I deepen the flavor without adding more salt or fat?
Use a Parmigiano-Reggiano rind or a small splash of white wine during cooking to enhance umami without overpowering the dish. Slow-cooking the soffritto (onion, celery, and garlic) until golden also builds a natural sweetness and depth that defines authentic Neapolitan flavor.