Marialuisa's Pasta e Fagioli
Ingredients (for four people)
100 g dried Borlotti beans
4 garlic cloves
1 can of passata (we used Mutti)
1 fresh chilli or dried chilli to taste
Olive oil
300g short pasta
1 handful of fresh basil leaves
Method:
Soak the beans in water for about 12 hours (or if you do not have the time, boil a pan of water, add the beans, boil for a minute then leave for an hour).
Boil the beans in plenty of salted water, for about an hour in a normal pan or about 20 min in a pressure cooker (or skip all of this and use a can of Borlotti beans).
To make the sauce add 3 tbsp of olive oil to a pan together with the chopped garlic and chilli pepper of choice. Cook for a couple of minutes, to infuse the oil with the flavours but being careful not to let the garlic turn brown. Add the tomato passata, a pinch of salt and cook for 15 to 20 minutes on a medium heat stirring occasionally.
Once the beans and the sauce are ready cook the pasta. Once al dente drain the pasta and return it to the empty pan or a bowl. Add the tomato sauce and the drained beans. Quickly mix and serve at once with plenty of basil leaves.
Sprinkle with pecorino if you wish.
100 g dried Borlotti beans
4 garlic cloves
1 can of passata (we used Mutti)
1 fresh chilli or dried chilli to taste
Olive oil
300g short pasta
1 handful of fresh basil leaves
Method:
Soak the beans in water for about 12 hours (or if you do not have the time, boil a pan of water, add the beans, boil for a minute then leave for an hour).
Boil the beans in plenty of salted water, for about an hour in a normal pan or about 20 min in a pressure cooker (or skip all of this and use a can of Borlotti beans).
To make the sauce add 3 tbsp of olive oil to a pan together with the chopped garlic and chilli pepper of choice. Cook for a couple of minutes, to infuse the oil with the flavours but being careful not to let the garlic turn brown. Add the tomato passata, a pinch of salt and cook for 15 to 20 minutes on a medium heat stirring occasionally.
Once the beans and the sauce are ready cook the pasta. Once al dente drain the pasta and return it to the empty pan or a bowl. Add the tomato sauce and the drained beans. Quickly mix and serve at once with plenty of basil leaves.
Sprinkle with pecorino if you wish.
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