Maltagliati with Beans
Rustic Italian pasta with creamy white beans, garlic, and olive oil — a humble, one-pot dinner that tastes like comfort. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 15g
Ingredients
- 8 oz maltagliati pasta (or broken pappardelle or penne)
- 1 can (15 oz) canned white beans (cannellini or great northern), drained and rinsed
- 3 whole garlic cloves
- 3 tablespoons olive oil
- 1 pinch salt and pepper to taste
- 2 tablespoons fresh parsley (optional garnish), chopped
Instructions
- 1
Smash each garlic clove with the flat side of a chef's knife by placing the blade on top and pressing down hard with the heel of your hand until the clove flattens and cracks open.
- 2
Pour 3 tablespoons of olive oil into a large pot and place it on the stove over medium heat for 60 seconds until the oil shimmers and slides quickly when you tilt the pot.
- 3
Add the 3 smashed garlic cloves to the hot oil and stir continuously with a wooden spoon for 30 seconds until the kitchen smells strongly of garlic — do not let the garlic burn.
- 4
Pour in 6 cups of water and stir once to combine with the garlic and oil, then bring to a rolling boil — you'll see large bubbles breaking constantly across the entire surface.
- 5
Add the 8 ounces of maltagliati pasta to the boiling water and stir with a wooden spoon for a few seconds to separate the pieces so they do not stick together.
- 6
Let the pasta cook for 8 minutes, stirring once or twice during cooking, until a piece is soft but still has a slight bite when you chew it.
- 7
Add the drained white beans and stir gently to distribute them evenly throughout the pot, then cook for 2 minutes until the beans are heated through.
- 8
Taste the broth and stir in a pinch of salt and pepper — you want the soup to taste savory and balanced, not bland or overly salty.
- 9
Ladle the pasta and beans into two bowls, dividing the broth equally between them.
- 10
Sprinkle the fresh parsley on top of each bowl if desired, and serve immediately while the soup is steaming hot.
Tools you’ll need
- large pot (5–6 quart capacity)
- chef's knife
- wooden spoon
- ladle
- two serving bowls
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