Succhietti is a phenomenal Italian pasta dish with Cannelini beans that is rarely presented in Italian restaurants despite it being full of taste.

It takes much less than half an hour to prepare and cook. I recently served this as a starter at a dinner party and all of my guests would have been perfectly happy had it been served as the main course. Submitted by David McCarthy, Australia


  • 1 crushed garlic clove
  • 1 chili finely chopped (Only leave the seeds in if you like extra hot dishes.)
  • 4 Tbsp of extra virgin olive oil
  • 1 large can of peeled tomatoes
  • 1 large can of cannelini beans, drained and washed (Butter beans is a reasonable substitute.)
  • 1 Bay leaf
  • 1 Tbsp of chopped parsley (Use Italian flat leaf parsley if possible. If you use dried parsley use only half the quantity.)
  • Salt & Pepper to taste
  • 1 packet of pasta of your choice (I used Linguini.)


Heat oil in a saucepan over medium heat. (Olive oil does not cook well on high heat.)

When oil is warm add garlic and chili. Saute until garlic is golden brown.

Add peeled tomatoes, cover and cook for 15 minutes.

Add salt and pepper to taste.

Add drained Cannelini beans and Bay leaf to the pan.

Cook pasta as per packet instructions. (Until Al Dente, which is cooked but still retaining some firmness. The heat of the drained pasta will complete the cooking process.)

Remove one-third of the tomato sauce and add the cooked pasta to the remaining two-thirds.

Sprinkle with parsley.

Add the one-third saved sauce for the table to be used as extra sauce if required.

Serve on pre-warmed plates with a glass of chilled dry white wine


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