Pasta e Vaianeia

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Slang for pasta and green beans, Pasta e Vaianeia is a traditional Italian dish from the small southern town of Molochio, Italy. Dr. Valter Longo, biochemist and creator of ProLon, grew up eating this dish. He says, “We used to eat it about five times a week. I think it was the perfect meal because it has a little bit of everything. I remember we used to always complain, ‘Not again! Not this thing again!’ But that’s all we ate all the time.”

These ingredients are what the people of Molochio, a town known for its incredible longevity, have been eating for hundreds of years. They often paired their pastas with dark, whole bread.


  • 1 15-oz can beans, drained and rinsed (or dried beans, soaked and rinsed)
  • 1 tbsp extra-virgin olive oil
  • 2 cloves garlic
  • 2 medium zucchinis, chopped
  • 1 medium tomato
  • 1 tsp dried basil (or 2 tbsp fresh basil)
  • 1/2 package pasta
  • 2 cups green beans
  • 1 cup chopped carrots
  • 2 medium potatoes, peeled and cubed


  1. Boil beans until they are tender.
  2. Add cut carrots and green beans with pod to the water and beans, boil for 30 minutes.
  3. Add potatoes and boil for another 15 minutes. Then, add zucchini and a whole tomato, boil for 5 minutes and then smash the tomato and remove the skin.
  4. Add garlic, basil, olive oil, and pasta. Cook until pasta is al dente.

Yield: Serves 4