Dish

Cavatelli e fagioli

Cavatelli with beans

Cavatelli e fagioli is made with cavatelli pasta, cannellini beans, garlic, onion, celery, carrots, tomato paste, chicken broth, and Parmesan cheese. The pasta is cooked until al dente and then added to the bean and vegetable mixture. The dish is then topped with Parmesan cheese and served hot. This dish is high in protein and fiber and is a great source of vitamins and minerals.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Cavatelli e fagioli originated in the Campania region of Italy and has been a staple in Italian cuisine for centuries. It was traditionally a peasant dish made with simple ingredients that were readily available. Today, it is a popular dish in Italian restaurants around the world.

Dietary considerations

This dish is vegetarian and can be made vegan by omitting the Parmesan cheese. It is also gluten-free if made with gluten-free pasta.

Variations

There are many variations of cavatelli e fagioli, including adding pancetta or bacon for a meatier flavor, using different types of beans, or adding vegetables like zucchini or spinach. Some recipes also call for using a different type of pasta, such as ditalini or elbow macaroni.