Sagne e fagioli
Sagne e fagioli is a humble dish from Abruzzese peasant tradition, born from the need to combine simple and nourishing ingredients. Fresh homemade pasta made with water and flour comes together with soft beans in a rich tomato broth, creating a genuine and satisfying comfort food that perfectly expresses the mountain cuisine of Gran Sasso.
Preparation
- 1
Soak the dried beans in cold water for at least 8 hours or overnight.
- 2
Drain the beans and cook them in salted water for approximately 45 minutes until tender, reserving the cooking water.
- 3
Meanwhile, prepare the pasta dough: pour the flour into a bowl, add water gradually, and knead until smooth. Let rest covered for 15 minutes.
- 4
Roll out the dough on a work surface and cut it into irregular strips approximately 2-3 centimetres wide: these are the sagne.
- 5
In a large pot, sauté the sliced garlic in extra virgin olive oil, then add the peeled tomatoes and cook for 10 minutes.
- 6
Add the cooked beans to the tomato sauce, mix well, and bring to a boil.
- 7
Drop the sagne directly into the bean and tomato broth, stirring to prevent sticking. Continue cooking for 10-15 minutes until the pasta is al dente.
- 8
Taste and adjust salt and pepper to your preference.
- 9
Serve the dish piping hot, drizzled with fresh extra virgin olive oil and sprinkled with chopped fresh parsley.
Chef's Tips
If fresh beans are not available, you can use canned pre-cooked beans, reducing the overall preparation time. The broth should remain thick but not dry: if necessary, add some of the bean cooking water during the sagne cooking time.