Follow us


How do you make Neapolitan pasta and beans?

Neapolitan pasta and beans

Creamy and irresistible, let's find out how to prepare pasta and beans in the Neapolitan version, a poor soup with a flavor from another era.

Pasta and beans is a poor dish present in many Italian regional cuisines. Today we want to offer you the recipe for Neapolitan pasta and beans, perhaps the most famous variant but also the creamiest. Yes, because one of the peculiar characteristics of this dish is its consistency , difficult to find in other recipes if not in the equally famous pasta and potatoes.

Also known as Past e Fasul , it is prepared by cooking pasta together with beans . This is precisely the secret to obtaining a creamy first course: the starches of the pasta in fact bind with the beans and the other ingredients that make up the sauce. As with all regional recipes, there are different versions: some use fresh beans and some dry ones, some prepare it vegetarian and some prefer to add lard, bacon or even rind. We leave you the simplest recipe so that you can then customize it according to your tastes.

Neapolitan pasta and beans
Neapolitan pasta and beans

How to prepare the Neapolitan pasta and beans recipe

  1. First, brown the garlic in the oil together with a little parsley. Then add the peeled tomatoes, a pinch of salt and cook for 10 minutes, then mashing them with a fork.
  2. Add the boiled beans and cook for another 10 minutes.
  3. Now pour a glass of water and dip the pasta , usually the tubes, cooking it for the time indicated on the package. Serve hot, completing with a little parsley .

If you prefer to use dried beans , soak them for 8 hours in water and then cook them in a pressure cooker for 20 minutes. Once cooked, add a teaspoon of salt to the water and let them cool. Then proceed as per the recipe. Keep in mind that in the case of dried beans you will have to halve the doses: 200 g of dried beans are equivalent to about 400 g of cooked beans.

To obtain richer versions, you can combine 50 g of diced bacon or bacon with the initial sauté of oil and garlic: you will feel what a delight. But this is certainly not the only way to prepare pasta and beans: take a look at our recipes and you will discover a whole new world.


Neapolitan pasta and beans can be kept in the refrigerator, in an airtight container, for 2-3 days . We advise you to heat it in a pan before consuming it.

Riproduzione riservata © - WT