Vicolo della Neve (“Little Street of the Snow”) is a restaurant and pizzeria in Salerno that is said to be two hundred years old. It got its name from the ice sellers who once populated the neighborhood in the days before refrigeration. My husband and I loved everything we ate there, from the sweet bell peppers stuffed with eggplant to the perfect Neapolitan style pizzas. But the dish that made us swoon was the pasta fagioli baked in the blazing-hot pizza ovens. It tasted a lot like the traditional version that my mother used to make, but with a crunchy topping and crispy edges. You can substitute cannellini or white kidney beans if borlotti are not available.

Baked Pasta Fagioli is a hearty and satisfying Italian dish that combines pasta and beans in a flavorful tomato sauce. This recipe features tender celery and garlic cooked in olive oil until golden, creating a fragrant base for the dish. Tomato puree, salt, and crushed red pepper are then added to the sauce, creating a rich and slightly spicy flavor profile. The dish is further enhanced by the addition of cooked borlotti beans, which bring a creamy and nutty element to the dish. Mostaccioli or ziti pasta is cooked until almost al dente and tossed with the bean sauce, creating a soupy consistency. The mixture is then baked in the oven until the sauce bubbles and the top of the pasta becomes lightly browned, adding a delightful crunch. Baked Pasta Fagioli is a comforting and satisfying dish that is perfect for cold winter nights or anytime you crave a taste of Italian comfort food.

Serves 8

INGREDIENTS

• 2 celery ribs, finely chopped
• 3 garlic cloves, finely chopped
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• 2 cups tomato puree
• Salt
• Pinch of crushed red pepper
• 4 cups cooked borlotti (cranberry) beans (see headnote; see recipe), with their liquid
• 12 ounces mostaccioli or ziti

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. In a large saucepan, cook the celery and garlic in ¼ cup of the oil over medium heat until golden, about 5 minutes.
3. Stir in the tomato puree, 1 teaspoon salt, and the red pepper, bring to a simmer, and cook for 5 minutes, or until slightly thickened.
4. Add the beans and their liquid, bring to a simmer, and cook for 5 minutes.
5. Mash some of the beans with the back of a large cooking spoon or with a potato masher.
6. Meanwhile, bring a large pot of salted water to a boil.
7. Add the pasta to the boiling water, stir well, and cook, stirring often, until almost but not quite al dente.
8. Scoop out 2 cups of the cooking water and set aside.
9. Drain the pasta.
10. Toss the pasta with the bean sauce and the reserved cooking water. It will look soupy.
11. Spoon the mixture into a shallow 2½-quart baking dish.
12. Drizzle the remaining 2 tablespoons of olive oil over the top.
13. Bake for 45 minutes, or until the sauce is bubbling and the pasta is lightly browned on top.
14. Serve the dish hot and enjoy!