Recipe: Maccarruni i Casa with Tropea Onion and White Beans

Maccarruni i Casa with Tropea Onion and White Beans: A Taste of Calabria

In the hilltop villages of Calabria, maccarruni i casa isn’t just pasta — it’s a vessel for tradition, community, and memory. The hollow tubes of this handmade pasta are perfect for soaking up every bit of flavor from local ingredients, especially the prized Tropea onions. These onions, sweet and ruby-red, are celebrated throughout the region, often called the “red gold of Calabria.”

Generations of families have prepared this dish together, especially on Sundays when kitchens were full of laughter, chatter, and the fragrant aroma of onions sizzling in olive oil. Children would sit at low wooden stools, helping to peel and slice onions, their hands gradually tinted pink, while listening to stories of their grandparents’ youth and the recipes that had been passed down through centuries.

White beans, earthy and hearty, were traditionally a staple of Calabrian peasant kitchens. Combined with the maccarruni and the caramelized sweetness of Tropea onions, they created a dish that was humble yet nourishing — a reminder that simplicity could be extraordinary. The addition of cherry tomatoes, fresh basil, and a sprinkle of Pecorino Romano (for those who could afford it) turns each plate into a celebration of the land, the seasons, and the culinary wisdom of local families.

Fun Facts:

• Maccarruni i casa is often hand-rolled over thin rods, giving each tube a slightly uneven, rustic texture that helps sauce cling inside.

• Tropea onions were so valued that local markets would sometimes auction them at harvest season.

• In small villages, the Sunday ritual of cooking this pasta was as much about storytelling and family connection as it was about the food.

Every forkful of maccarruni with Tropea onions and beans carries a piece of Calabria: the hills, the sun-soaked terraces, the proud families, and the centuries of culinary ingenuity that turn humble ingredients into something truly extraordinary.

Maccarruni i Casa with Tropea Onion and White Beans

Serves: 4

Ingredients:

• 400g maccarruni i casa
• 2–3 Tropea onions, thinly sliced
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 400g cooked white beans (cannellini or borlotti)
• 1/2 cup vegetable broth or water
• 4 tablespoons breadcrumbs (preferably from stale bread, grated or ground in a food processor)
• Salt and freshly ground black pepper
• Fresh basil or parsley, chopped
• Grated Pecorino Romano cheese (optional)

Instructions:

1. Cook the maccarruni in salted water until al dente. Drain, reserving a cup of pasta water.
2. Heat olive oil in a large skillet. Add the Tropea onions and sauté until soft and translucent, about 10 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Stir in the beans and vegetable broth. Simmer 5–7 minutes to allow flavors to meld. Season with salt and pepper.
5. In a small pan, lightly toast the breadcrumbs until golden and crisp.
6. Add the maccarruni to the skillet, tossing gently to coat. Sprinkle the toasted breadcrumbs over the pasta and mix to combine. Add reserved pasta water if needed.
7. Serve garnished with fresh basil or parsley and a sprinkle of Pecorino Romano, if desired.
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