Puglia · Fagioli e Cozze
Pasta con Fagioli e Cozze
A unique surf-and-turf of the South: creamy white beans and briny mussels in a light tomato broth, with short pasta absorbing every drop.
50 min
20 min
30 min
4
The Story
Where it comes from
Puglia is where the land meets the sea, and this dish is the edible proof. White beans — the pride of the Tavoliere plain — are simmered with mussels from the Adriatic in a light tomato broth. It's unexpected, deeply comforting, and tastes like nowhere else on Earth. Every Pugliese nonna has her own version.
Mise en Place
Ingredients
For 4 servings. Quantities are by weight where it matters — Italian cooking is a math of grams and minutes.
For the pasta
- 300 g
Ditalini or tubetti
- for water — light
Coarse sea salt
For the sauce
- 1 kg
Fresh mussels
scrubbed and debearded
- 400 g
Canned cannellini beans
drained and rinsed
- 300 g
Cherry tomatoes
halved
- 3 cloves
Garlic
smashed
- 60 ml
Extra-virgin olive oil
- 120 ml
Dry white wine
- small bunch
Fresh parsley
chopped
Equipment
The Method
Chef-led, step by step
- 1
Open the mussels
8 minWarm half the olive oil with garlic. Add mussels and wine. Cover and cook 4-5 minutes until they open. Discard any that stay closed. Remove mussels from shells, reserve broth.
- 2
Build the broth
12 minStrain the mussel broth through a fine sieve to remove grit. Add tomatoes and beans to the pot. Simmer 10 minutes until the tomatoes soften.
- 3
Cook the pasta
10 minAdd pasta directly to the bean and tomato broth. Cook until al dente, adding water if it gets too thick. The pasta should absorb most of the liquid.
- 4
Finish
2 minFold in the shelled mussels. Cook 1 minute to warm through. Finish with parsley and a generous drizzle of raw olive oil.
Chef tips
- ·Save every drop of mussel broth — it's liquid gold. Strain it well.
- ·The pasta cooks in the broth, not separate water — it absorbs all the flavor.
- ·A final drizzle of your best olive oil makes the dish sing.
Common mistakes
- ·Overcooking the mussels after adding them back — they turn rubbery.
- ·Skipping the broth strain — grit ruins the texture.
- ·Too much pasta — it swells and turns into a dry stew.
The Cellar
Wine pairings
Verdeca
Puglia
Local white with green-almond notes that bridge beans and brine.
Negroamaro
Puglia
If you prefer red — dark, earthy, holds up to the mussel intensity.
Shopping List
What to bring home
- Ditalini or tubetti300 g
- Coarse sea saltfor water — light
- Fresh mussels1 kg
- Canned cannellini beans400 g
- Cherry tomatoes300 g
- Garlic3 cloves
- Extra-virgin olive oil60 ml
- Dry white wine120 ml
- Fresh parsleysmall bunch
Questions