Pasta e Fagioli Napoletana

GialloZafferano’s selected pasta e fagioli napoletana follows a Campanian preparation with mixed pasta, cannellini beans and pork rind. The pasta cooks directly in the bean-and-tomato mixture, helping give the finished dish its creamy consistency.

The selected method soaks and rinses the dried beans before cooking them in fresh unsalted water with bay leaves. Separately, the pork rind boils, drains and cools briefly before being cut into strips.

Celery and garlic begin in olive oil, and peeled tomatoes are crushed separately. The garlic is removed before the tomatoes cook; the bay leaves also leave the beans before those beans enter the sauce.

Ladles from the same bean cooking water loosen the mixture. Pork-rind strips and the mixed pasta enter as it boils, with salt added and further bean water used only if needed.

Once the pasta is al dente, the heat is switched off and abundant black pepper is added. A short rest precedes service, allowing the pasta and bean starches to thicken the preparation further.