Maltagliati ai Fagioli

Name: Maltagliati ai Fagioli
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 300 g maltagliati; 400 g borlotti beans; 1 onion; 1 sprig rosemary; 3 tbsp olive oil; 1 handful parsley; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Maltagliati ai Fagioli is a rustic Tuscan dish that finds its roots in the simplicity of regional cooking, where the focus is on local ingredients and their natural flavors. Traditionally made in Tuscan pots, this pasta is often cooked during the cooler months when the heartier fare is most welcome. The dish is a staple in homes across Tuscany, where it brings warmth and comfort to the table.

The dish should taste earthy and rich, with the tender borlotti beans providing a creamy texture that complements the irregularly shaped pasta. The rosemary and parsley add a fragrant brightness, while the olive oil harmoniously brings everything together in a silky finish. The result is a bowl that captures the essence of Tuscan cooking, showcasing a balance of flavors that is both satisfying and refined.

Ingredients

300 gmaltagliati
400 gborlotti beans
1onion
1 sprigrosemary
3 tbspolive oil
1 handfulparsley
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous amount of fine sea salt to the water, which should taste like the sea. This will season the maltagliati as it cooks.
While the water is heating, finely chop 1 onion and set it aside. In a wide pan, heat 3 tablespoons of olive oil over medium heat. Once the oil shimmers, add the chopped onion and a sprig of rosemary. Cook until the onion becomes translucent and fragrant, stirring occasionally to prevent browning.
Add 400 g of borlotti beans to the pan with the onions and rosemary. Stir to coat the beans in the flavored oil. Season with fine sea salt to taste, and allow the beans to cook until they are warmed through and begin to soften slightly, releasing their earthy aroma.
Once the water is boiling, add 300 g of maltagliati to the pot. Cook the pasta until it is just shy of al dente, stirring occasionally to prevent sticking. Reserve a cup of the starchy pasta water before draining the pasta.
Remove the sprig of rosemary from the pan and discard it. Add the drained pasta to the pan with the beans and onions. Toss everything together gently, adding a splash of the reserved pasta water to create a creamy sauce that clings to the pasta.
Finely chop a handful of parsley and sprinkle it over the pasta. Toss again to combine, ensuring the parsley is evenly distributed. Taste and adjust the seasoning with more salt if necessary.
Serve the Maltagliati ai Fagioli hot, directly from the pan or transferred to a serving bowl. The pasta should be tender yet firm, with the sauce lightly coating each piece, and the beans should be soft but still hold their shape.