Our Recipes

Pasta e fagioli

Pasta e fagioli




Cooking time


1 can 14 oz (398 ml) Graves baked beans in tomato sauce

1 tbsp (15 ml) olive oil

3 oz (90 g ) pancetta, chopped

2 cloves garlic, minced

1 onion, chopped

1 can 19 oz (540 ml) diced tomato

1 tbsp (15 ml) freshly chopped rosemary

2 tbsp (30 ml) freshly chopped flat-leaf parsley

1/4 tsp (1 ml) chili pepper flakes

Salt and freshly ground pepper

3/4 lb (350 g ) tagliatelle


  1. Using a food processor or hand mixer, process legumes until smooth.
  2. In a Dutch oven, heat oil and lightly brown pancetta for about 2 minutes. Add garlic and onion and continue cooking on low for 2 to 3 minutes.
  3. Add legume purée, diced tomatoes, herbs, chili pepper flakes, salt and pepper. Mix well.
  4. Cook on low heat for 5 to 10 minutes.
  5. Cook tagliatelle in boiling water according to package instructions. Drain pasta when done.
  6. On a plate, add one serving of pasta, top with sauce and serve. 

Recipe ideas using this product