Pasta e Fagioli

Today I’m going to share my own Pasta e Fagioli recipe.

Serves 2 or 1 if you are hungry like me.

200-250 grams of pasta
(about 7-9 ounces)

olive oil

1 small onion finely chopped

1-2 cloves of garlic finely chopped

1 red bell pepper (paprika) finely chopped

1 chili (Habanero or Jalapeño) finely chopped (or dried chili flakes)

500 grams of tomatoes (passata) (or 1 can crushed tomatoes)
(about 1 pound)

1 can of Borlotti beans (240 grams drained weight)
(about 8 ounces)

1 tablespoon of tomato paste

1 teaspoon each of Basil, Oregano, Rosemary, Thyme.

1 teaspoon of Coriander

1 teaspoon of Cumin

Salt and Pepper to taste

500 milliliters of liquid (water or chicken/vegetable stock)
(about 17 fluid ounces)

Parmesan cheese

Heat up the olive oil in a large pan/pot and fry the vegetables until they are soft. Then add the tomatoes, drained beans and the tomato paste. Add liquid until the beans are covered. Add the spices. Let it simmer for about 20-30 minutes, In the meantime cook the pasta according to packet instructions. Finally add the cooked pasta to the soup. Serve with freshly grated Parmesan.


I usually drink champagne once a year. This new year I decided to try a different champagne house. I usually drink André Clouet Grande Réserve (100% Pinot Noir). Now I’ve tried Taittinger Brut Millésimé 2006 (50% Chardonnay and 50% Pinot Noir). The Taittinger seems sweeter even if the dosage is similar to the André Clouet.