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Our pasta e fagioli alla pescatora – pasta and beans with seafood
La nostra pasta e fagioli alla pescatora
Mixed pasta, beans and seafood.
Contains
Pasta mista comes from the pieces left at the bottom of the barrels of loose pasta, which were sold together: it was once called “munnezzaglia”.
The story of Our pasta e fagioli alla pescatora – pasta and beans with seafood
Pasta e fagioli alla pescatora, in Naples pasta e fasule cu ’e cozze, brings together land and sea: beans, mussels, garlic, parsley and chilli, sometimes a little tomato. The pasta cooks in the same pot, soaking up the bean base and the strained liquor of the mussels. The result should be creamy, not soupy.
The pasta is pasta mista, born of cucina povera: sellers of loose pasta gathered up the pieces left at the bottom of the barrels and sold them together. It was once called “munnezzaglia”, from “munnezza”, rubbish; then it became “pasta mista”, and today you can buy it in packets.
With mussels it is above all a summer dish: the best season for mussels runs from late May to the end of summer.
Should pasta, beans and mussels be soupy?
No: the pasta cooks in the bean base and the mussel liquor and should turn out creamy.
What pasta is used for pasta, beans and mussels?
Traditionally pasta mista, mixed pasta; otherwise tubetti.