Pasta e Fagioli

Serves 4


Made with Preserved Tomatoes & Tomato ‘Nduja


3 Tablespoons of Olive Oil

2 Large Garlic Cloves, Minced

1 Large Carrot, Finely Chopped

2 Celery Stalks, Finely Chopped

1 Small Onion, Finely Chopped

1 jar Preserved Ugly Tomatoes with juice

2 Cups Water

2 (14 Ounce) Tins Cannellini Beans (or Equivalent, Prepared From Dried)

2 Cups Small Pasta (Tubettini or Ditalini)

1/3 Cup Chopped Fresh Parsley

Sea Salt & Pepper

1 Tblspn spicy Tomato ‘Nduja

Good Quality Olive Oil

Pecorino Romano Cheese, grated

Photo by Deborah Mele

Photo by Deborah Mele


  1. Heat the oil in a large heavy pot, then cook the onion, carrot, and celery until soft.

  2. Add the garlic and cook another minute.

  3. Pour in the water, beans and Preserved Tomatoes with juice, water, Tomato ‘Nduja and cook for 15 minutes.

  4. Remove a few scoops of the bean mixture and puree or mash, then return to the pot. (Optional)

  5. Add the pasta, chopped parsley and seasonings.

  6. Cook until the pasta is cooked al dente.

  7. Serve in bowls topped with a drizzle of olive oil, the grated cheese and a sprinkling of chopped parsley.