Pasta e Fagioli Alla Calabrese


I’ve called this recipe “Pasta e Fagioli alla Calabrese” because it is my best attempt at recreating the version of pasta e fagioli to which I was treated while visiting my dad’s cousin a few years ago in Castellabate, a town about two hours south of Naples in the Calabria region of Italy. I don't *think* she used tomatoes, as her end result was pasta and beans in a garlicky broth with a bit of heat from some paprika. She also used roughly cut, likely handmade, pasta, but I’ve cheated and used roughly broken lasagna sheets.

What you will need

.75 pounds dried pinto or cranberry (borlotti) beans

6 cloves garlic, 3 whole, 3 crushed

1 large celery stem, cut in pieces

2 bay leaves

.5 pounds lasagna sheets

1 tablespoon paprika + more to taste

1 handful of fresh chives, chopped

salt, pepper


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