Cavatelli pasta and beans

Sometimes it's nice to go back into some old simple and traditional recipes which can treat the palate of your guests and of your family. So, go quickly to the supermarket and buy your cavatelli, pancetta and beans. Follow our instructions to make a genuine main course!


  • cavatelli 250 grams
  • borlotti beans 100 grams
  • pancetta 70 grams smoked and diced
  • tomato passata a couple of tomato passata spoon
  • shallots one shallot
  • salt
  • pepper

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30 minutes Total time
15 minutes Active time
Serves 3 persons
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Mince coarsley shallot, carrots and onions and sear in a non stick pan with a dash of extravirgin olive oil. Add your diced pancetta and cook softly, stirring, until the fat part starts to soften and melt. Add tomato passata and beans. (Don't forget to soak your beans in water and baking soda for one night and to boil them for 1 hour in unsalted water). Mix your sauce and cook. Cook your cavatelli in boiling salted water, drain them and pour them in your beans and pancetta sauce tossing for a few minutes. A sprinkle of parmesan cheese is admitted! 

If borlotti beans are not your favourite beans, you can choose among different types and qualities of other beans, such as cannellini beans.
Cavatelli is a particular shape of home made pasta typical of Molise, a small region in the south of Italy.

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