Equipment
Ingredients
Shell Beans
- 300 g fresh shell beans (shelled weight), fresh, shelled
- 1 bay leaf
- 1000 ml water
Pasta & Sauce
- 320 g short pasta, dry
- 45 ml extra virgin olive oil
- 400 g cherry tomatoes, halved
- 3 garlic cloves, thinly sliced
- 2 g red pepper flakes
- salt
- black pepper
Finish
- 150 g feta cheese, crumbled
- 10 g fresh oregano, leaves picked
- lemon zest
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 638 kcal
- Protein
- 33 g
- Carbohydrates
- 85 g
- Fat
- 22 g
- Fiber
- 9 g
- Sugar
- 6 g
- Sodium
- 713 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 33 mg
- Potassium
- 410 mg
- Calcium
- 274 mg
- Iron
- 3.4 mg
- Magnesium
- 97 mg
- Phosphorus
- 430 mg
- Zinc
- 3.4 mg
- Vitamin A
- 60 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.33 mg
- Niacin
- 0.5 mg
- Folate
- 13 mcg
- Water
- 274 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the shelled fresh beans, bay leaf, and water in a large pot. Bring to a boil, then reduce heat to maintain a simmer. Cook until the beans are tender and creamy but not falling apart, about 20-30 minutes depending on freshness. Drain and set aside, discarding the bay leaf.
Fill the large pot with fresh salted water and bring to a rolling boil. Add the pasta and cook for 1-2 minutes less than the package instructions for al dente texture. Reserve 250ml of starchy pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes (if using). Sauté for about 1 minute until the garlic is pale gold and fragrant, being careful not to burn it.
Add the halved cherry tomatoes and a pinch of salt to the skillet. Cook, stirring occasionally, until the tomatoes begin to burst and release their juices, creating a rustic sauce, about 5-7 minutes.
Add the cooked beans and drained pasta to the skillet with the tomatoes. Pour in about 120ml of the reserved pasta water. Increase heat to medium-high and toss vigorously for 1-2 minutes until the liquid emulsifies with the oil and coats the pasta glossy.
Remove from heat. Fold in half of the crumbled feta and the fresh oregano. Taste and adjust seasoning with salt and plenty of black pepper. The feta adds significant salt, so taste carefully.
Serve immediately, garnished with the remaining feta, a drizzle of fresh olive oil, and lemon zest if desired.
Chef's Notes
- Fresh shell beans (like Borlotti/Cranberry beans) have a superior creamy texture compared to canned, but they are seasonal. If using canned, look for high-quality brands.
- The 'mantecatura' (tossing pasta with starch water and fat) is critical here. It turns the tomato juices and oil into a cohesive sauce rather than just oily pasta.
- Use block feta and crumble it yourself. Pre-crumbled feta often contains anti-caking agents that prevent it from melting slightly into the warm pasta.
- For a deeper flavor profile, roast the tomatoes in the oven at 200°C/400°F for 20 minutes before adding to the pasta.
Storage
Refrigerator: 3 days — Store in an airtight container. If dry upon reheating, add a splash of water.
Reheating: Reheat gently on the stovetop with a splash of water to loosen the sauce, or microwave in short bursts.
Troubleshooting
Dish is dry or clumpy
Cause: Pasta absorbed too much liquid or not enough pasta water was added
Fix: Stir in a splash of hot water or olive oil to loosen the sauce
Prevention: Reserve extra pasta water; toss quickly
Cultural Context
This dish draws inspiration from the Mediterranean tradition of 'cucina povera' (peasant cooking), where legumes and pasta are combined to create a complete protein meal. The combination of beans and pasta (pasta e fagioli) is a staple across Italy, while the addition of feta and oregano nods to Greek flavor profiles.
