Pasta and beans is a typical Italian peasant dish: pasta (making it soupy requires less pasta) with no meat, (because beans were cheaper and supplied with protein). However, it is so tasty, with homemade tomato sauce and REAL grated Parmesan cheese, pure comfort food and perfect in winter! Don’t think you’re saving money if you buy Parmesan without the rind. Without it there’s no guarantee, its actually is the real deal!
This is a fabulously easy meal because it only contains three ingredients. It’s ready in the time it takes to boil pasta. Bonus: it’s also vegetarian, and vegan, for anyone on those diets.
There’s no need to measure any of the ingredients when you make pasta and beans, so please don’t focus on the importance of the measurements. More or less of any of the ingredients won’t make a huge difference. In fact you may like it more or less soupy (adjust how much water you leave in the pot), or saucy, or with extra beans. You should be able to cook this without measuring anything after making it a couple of times–it’s that simple.
” other_notes=”” recipe_cuisine=”Italian” recipe_category=”Main Course” cooking_method=”Boiled” cook_time=”20″ total_time=”25″ author_src=”custom” author_name=”Christina Conte” author_url=”https://www.christinascucina.com/about/” ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%22For%20the%20Pasta%20and%20Beans%22%2C%22list%22%3A%221%20Pack%20of%20Tubetti%2C%20Small%20Shells%2C%20Broken%20Spaghetti%2C%20Linguine%20etc.%20can%20all%20be%20used%5Cn1%20cup%20cooked%20Beans%20%20(any%20kind%20of%20beans)%5Cn1%2F2%20cup%20pasta%20sauce%20(prefer%20homemade%20but%20anything%20else%20will%20do%20too)%5CnParmezan%20grated%22%7D%5D” recipe_yield=”Serves 4″ suitable_for_diet=”Vegan, Vegetarian” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” hide_img=”true” hide_nutrition=”true” social_buttons=”facebook”][trg_recipe_method method_title=”Prepare Pasta and Beans”][vc_column_text]Cook the pasta until it is almost al dente (a little hard, not completely cooked) making sure there is plenty of water in the pot. Remove some water, but reserve to use later, if needed. I usually try to make the water level with the pasta. Add the beans, and stir to heat through (keep the burner on).[/vc_column_text][/trg_recipe_method][trg_recipe_method method_title=”Add sauce”][vc_column_text]Next, add the pasta sauce. If it’s too dry, add some of the reserved pasta water.[/vc_column_text][/trg_recipe_method][trg_recipe_method method_title=”Let it boil”][vc_column_text]Stir thoroughly, and just let the pasta start to come to a boil, then remove from heat. Ladle the pasta and beans into serving bowls, add grated Parmesan cheese and dinner is served![/vc_column_text][/trg_recipe_method][/trg_recipe][/vc_column][/vc_row]
