Pasta and beans
Presentation
Pasta and beans is one of the most classic Italian dishes, however in Italy there are many variations. Here I offer you one of the most typical recipes to make you understand the philosophy behind it, then you can indulge yourself according to your tastes.
Ingredients:
- 240 grams of beans boiled in salted water
- 70 grams of pasta
- 1 shallot or half an onion
- half a stalk of celery
- half a carrot
- a clove of garlic
- 1 sprig of sage
- 1 sprig of rosemary
- half a liter of broth (vegetable or meat as you prefer)
- 1 teaspoon tomato concentrate
- olive oil as required
- black pepper as required
- chilli pepper as required
- salt if necessary
Preparation:
1 Finely chop the shallot, celery and carrot, then 2 remove the core from the garlic clove and, 3 with a kitchen string, tie the rosemary and sage sprigs together.
4 Finally blend 70% of the beans with half of the broth. 5 At this point, pour about three tablespoons of olive oil together with the previously prepared mince into a small saucepan and fry over medium-high heat. 6 Immediately add the garlic and the bunch of sage and rosemary, and saute for about 7-8 minutes.
7 When the sauté is ready, add the bean purée, the rest of the broth and the 8 tomato paste. Stir well to combine the ingredients and bring to a boil. 9 When it boils, add the pasta and cook for a couple of minutes longer than the cooking time for the pasta. Correct with salt if necessary.
10 When the pasta is cooked add the remaining whole beans 11 and a sprinkling of chilli pepper to taste. 12 Serve, add a drizzle of raw olive oil, a sprinkling of black pepper and a few sage leaves for decoration.
Advise
- Use a small pasta shape, suitable for eating with a spoon, I used ditaloni.
- You can use fresh, dried or even canned beans for added convenience.
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