Tomato and white bean pasta, often called Pasta e Fagioli, is a classic comfort food from Italy's rustic countryside. It originated as a peasant dish that combined pantry staples—pasta, beans, and tomatoes—to create a nourishing, inexpensive meal.

In Rome and Lazio, the dish often uses small ditalini pasta and adds pancetta. In the south, especially Sicily, fresh tomatoes and a touch of chili are common. Northern versions may feature butter and sage instead of olive oil.

It is typically served hot, topped with a drizzle of extra‑virgin olive oil, a sprinkle of grated Pecorino or Parmesan, and a few fresh basil leaves. It is often accompanied by crusty bread to mop up the sauce.

Because it is quick and inexpensive, it is a staple for everyday family meals, but it also appears at informal gatherings and as a comforting dish during colder months.

A simple green salad with lemon vinaigrette, roasted vegetables, or a classic Caprese salad complement the pasta nicely. For protein, grilled chicken or Italian sausage work well.

Authentic ingredients include durum wheat pasta, cannellini beans, San Marzano tomatoes, extra‑virgin olive oil, garlic, onion, and dried oregano. Substitutes can be any short pasta shape, other white beans like Great Northern, and regular canned diced tomatoes.

Common errors include overcooking the pasta, burning the garlic, and not seasoning the sauce enough. Also, adding too much liquid can make the sauce watery; use reserved pasta water sparingly.

The starchy pasta water helps emulsify the sauce, giving it a silky texture without adding extra fat. This keeps the dish lighter and stays true to the traditional Italian technique.

Yes, you can prepare the tomato‑bean sauce up to two days ahead and keep it refrigerated in an airtight container. Cook the pasta fresh, then combine and reheat together before serving.

The sauce should be thick enough to cling to the pasta, with visible beans and a bright red color. The pasta should be al dente—firm to the bite—not mushy.

Taste the pasta; it should be firm yet tender. The sauce should be bubbling gently and coating the pasta evenly. A final drizzle of olive oil and fresh basil signals it’s ready.

The YouTube channel Karissa Stevens focuses on approachable home‑cooking tutorials, often featuring quick weeknight meals, comfort food classics, and helpful kitchen hacks for busy cooks.

Karissa Stevens emphasizes simple, ingredient‑driven recipes that require minimal equipment and time. She often breaks down each step clearly, encourages making ahead, and shares budget‑friendly tips.