Pasta e fagioli from Salt to Taste: The Key to Confident, Delicious Cooking by Marco Canora and Catherine Young

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TinyCitiKitchen on March 06, 2025

    Taste is great and very comforting on a cold winter night, but definitely too much pasta in proportion to beans! Made it with Rancho Gordo Alubia Blanca. Would like to try with less pasta and the Borlotti beans

  • jzanger on July 10, 2016

    The flavor of the sauce was delicious, but I ended up with about twice as much pasta as I should have used and it sucked up all the brothy sauce. In the end my version strangely tasted like an italian version of mac and cheese. This was a last minute recipe so no time to make dry borlotti beans. i used two cans (as per the recipe) of cannellini beans instead. Next time I will simmer the sauce w/beans for only about five minutes instead of the ten and I will use closer to a half pound of dittalini instead of adding the full pound at once. Once the pasta goes in the flame needs to be turned off because the pasta will want to suck up the sauce if it continues to cook. With these lessons learned I think the second version could be absolutely incredible.

  • Prim on October 01, 2012

    Very good. Would make again.

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