Pasta e Fagioli (Pasta with White Beans)

  • Author: Jane Hutton
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes


  • 2 tbsp rapeseed/olive oil
  • ½ onion, chopped
  • 100g pancetta, diced
  • 2 pinches of dried chilli flakes
  • 200g canned, rinsed and drained borlotti beans
  • 200g canned, rinsed and drained cannellini beans
  • 100g canned chopped tomatoes
  • 2 tbsp chopped parsley
  • salt and fresh ground black pepper
  • 500ml water
  • 300g fresh mezzi rigatoni


  1. Heat the oil in a large saucepan, add the onion and cook for 1-2 minutes. Add the pancetta and chilli flakes and cook, stirring, for a further 2-3 minutes, until crispy. Add the borlotti and cannellini beans and cook, stirring, for 1-2 minutes, then add the chopped tomatoes and parsley and season to taste. Bring to the boil, then reduce the heat and simmer gently for 10 minutes, adding a little water if necessary. Pour the water into the pan, and as soon as it begins to boil, add the pasta. Cook until the pasta is al dente, following the cooking time given on the packet, adding more water if necessary. Serve immediately.

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