Pasta with beans and mussels

Pasta with beans and mussels finished dish

Pasta with beans and mussels finished dish

Napoli crestPasta con fagioli e cozze.  From Naples. This is a variation on the classic Neapolitan dish of pasta and beans. The pasta is cooked in the sauce which makes it very tasty. Serves 4.

  • 700g mussels, cleaned
  • 1 clove of garlic
  • 50 ml white wine
  • 450g cooked cannellini beans (You can use canned if you like)
  • 200g chopped tomatoes
  • 200g short pasta such as ditali, gnochetti sardi etc
  • 100ml vegetable stock
  • 1 tbsp chopped parsley
  • Red chilli to taste, fresh or dried
Pasta with beans and mussels ingredients

Pasta with beans and mussels ingredients

Soften the garlic in a little olive oil. Add the mussels and the wine, cover and cook over a high heat until the mussels have opened. About 5 minutes

Pasta with beans and mussels opening the mussels

Pasta with beans and mussels opening the mussels

Remove the mussels from their shells and strain and reserve the cooking liquid.

Pasta with beans and mussels cooking the pasta

Pasta with beans and mussels cooking the pasta

Heat some olive oil in a pan and add the beans. Stir in the tomatoes, the reserved cooking liquid and the stock and bring to the boil. Add the pasta and cook until it is done (refer to the packet for cooking times).

Remove from the heat, stir in the mussels and sprinkle with the chopped parsley and chilli

Pasta and potatoes

Bari crestThis soup is another classic Bari dish. If you ask a Barese what their favourite dishes are, they’ll usually mention Pasta e Patate. Serves 4

Pasta and potatoes ingredients

Pasta and potatoes ingredients

  • 500g potatoes, peeled and diced
  • 200g ditali
  • 100g  polpa di pomodoro or tinned chopped tomatoes
  • 1 celery heart, chopped
  • 1 clove  garlic, peeled and squashed (but still whole)
  • olive oil
  • salt and pepper
  1. Brown the garlic in 4 tablespoons of olive oil. Remove the garlic and discard.
  2. Add the potatoes and celery and cook for a couple of minutes.
  3. Add the tomatoes and season with salt and pepper
  4. Add water so that all the ingredients are covered
  5. Cook until the potatoes are starting to fall apart.
  6. Half cook the pasta in plenty of salted boiling water
  7. Add the pasta to the potato mixture and continue cooking until done.
  8. If the soup is too thick, add a little of the pasta cooking liquid.

pasta and potatoes finished dish

Ditali with courgettes

Serves 4

ditali with courgettes ingredients

  •   320 grams  ditali
  •   4 medium  courgettes — cut into matchsticks
  •   4 tablespoons  Pecorino — grated
  •   2  cloves  garlic — chopped
  •   5  tablespoons  olive oil
  •   several sprigs  parsley — chopped
  1. Fry the garlic in the oil for a few minutes and then add the courgettes.
  2. Fry for a few minutes, until the courgettes begin to change colour.
  3. Turn out onto a paper towel to drain
  4. When the pasta is cooked, mix in the courgettes, pecorino and parsley

ditali with courgettes finished dish