Maltagliati con Fagioli Cannellini, Basilico e Salvia

Maltagliati con Fagioli Cannellini, Basilico e Salvia is a rustic pasta dish from central Italy, particularly associated with the cucina povera traditions of Tuscany and Emilia-Romagna. The name “maltagliati” translates to “badly cut,” referring to irregular diamond or triangular scraps of pasta—traditionally made from leftover dough—that are paired with cannellini beans, basil, and sage. Key ingredients include fresh pasta sheets cut into uneven shapes, creamy white cannellini beans, fragrant basil leaves, and earthy sage. A great version is distinguished by tender, al dente pasta that absorbs the bean broth, which should be thickened slightly by the pasta’s starch. The beans must be soft but intact, and the herbs—especially sage—should be wilted just enough to release their aroma without overpowering the dish. A drizzle of high-quality extra-virgin olive oil and a grating of Pecorino or Parmesan finish it. Regional variations exist: in Liguria, basil might dominate, while in Tuscany, sage and garlic are more prominent. Some versions add tomato or pancetta for depth, but the classic remains simple. At Trattoria Sfreddafacioli in Mercato, Italia, a version praised by user JustUs highlights the traditional preparation, letting the beans and herbs shine alongside hand-cut maltagliati. This dish exemplifies Italian frugality and flavor, relying on humble ingredients transformed by careful technique.