When Stanley Tucci says something is delicious, we believe him. Tucci isn’t just an actor who occasionally picks up a whisk—he’s an accomplished four-time food and cookbook author known for transforming simple ingredients into mouth-watering Italian meals. So when he took to Instagram recently to share what he was eating for lunch, the internet collectively leaned in. 

The best part? This Tucci recipe is a classic you can make with just a handful of ingredients from the pantry: a simple take on Pasta e Fagioli.

“This is my early lunch,” Tucci declares in the video, adding a joyful “Mmm!” After his wife chimes in to note how tasty the cozy dish looks, Tucci agrees confidently: “Yeah, it’s really good!” And just like that, we’re pulling out the ingredients from our own pantries, getting set to make a bowl ourselves.

Pasta e Fagioli—literally “pasta and beans”—is quintessential Italian comfort food. Known for its comforting and hearty nature, it’s a combination of everyday, affordable ingredients, like pasta, beans, aromatics and broth.

Depending on regional traditions and personal preferences, it can vary from a thick soup to more of a brothy dish.​ (And Tucci has his own more traditional recipe floating around on the internet.) But this version focuses on the literal translation of the ingredients, distilling it down to pasta, beans and a few seasonings, making it ideal for a quick, homemade lunch.

Tucci’s take on Pasta e Fagioli is simple and uncomplicated. And he lists off the ingredients like he’s reciting poetry: “pasta, beans, garlic, onion, olive oil and Parmigiano Reggiano.” Five simple ingredients—plus olive oil, which we always count as a go-to pantry staple—are all it takes to create this memorable meal. But as Tucci knows, the result is much more than the sum of its parts.

Start by sauteing finely chopped onions in olive oil until it’s soft and fragrant. Add some minced garlic and saute for 30 seconds to a minute, until it’s aromatic. Then, stir in drained and rinsed cannellini beans, leaving them whole for texture or mashing a few to create a creamy base. Add the pasta into the same pan, along with well-seasoned water (or opt for broth and a splash of good marinara for extra depth). Bring it to a gentle boil, lower the heat, and let it simmer. 

As the pasta cooks, it releases its starch, naturally thickening the broth into something rich and creamy. For added color and nutrition, you can toss in some greens, like kale or spinach, and fresh herbs, like parsley and basil, too. Season generously with salt and pepper, drizzle on a little more olive oil and finish with a sprinkling of freshly grated Parmigiano-Reggiano. Lunch is served!

In his internet-famous recipe, Tucci advocates cooking your pasta separately to prevent it from swelling in the liquid. But for lunch prep, this approach keeps it simple as a one-pot dish. You can also swap cannellini beans for chickpeas for more of a Pasta e Ceci vibe. 

However you make it, Tucci is right about one thing: It makes a delicious lunch. It’s also a meal prepping fan’s dream. If you make a big batch on Sunday, you’ve got lunch sorted for days. The flavors actually improve as they sit, so each day gets better and better. Just don’t skimp on the olive oil or cheese. These are the ingredients that transform a simple dish into something Tucci would approve of. 

One bite and you’ll see why Tucci emphasized the “really” in “really good.” It’s easy, comforting and undeniably delicious—the kind of meal you’ll want to make again and again.