Pasta e Fagioli - Mediterranean Recipe

Pasta e Fagioli

🌍 Mediterranean, Italy (Naples/Veneto) Difficulty: ●●●○○

A "cucina povera" dish — peasant cooking that has outlasted aristocratic cuisine in global popularity.

Ingredients

• 200g dried borlotti beans soaked overnight
• 200g short pasta (ditalini)
• 1 onion
• 2 carrots
• 2 celery stalks
• 3 garlic cloves
• 400g crushed tomatoes
• 2 sprigs rosemary
• Parmesan rind
• olive oil
• salt
• pepper

Method

1. Cooking — Cook beans in water with rosemary and Parmesan rind until tender (~1 hour).
2. Sautéing — Sauté onion, carrot, celery, garlic in olive oil until soft.
3. Adding — Add tomatoes, cooked beans with half their liquid. Simmer 20 min.
4. Mashing — Mash half the beans to thicken. Add pasta, cook until tender. Adjust consistency.
5. Drizzling — Drizzle with olive oil and black pepper.

Tags: dried borlotti beans soaked overnight, short pasta, onion, carrots, celery stalks · Source: Brittani's Almanac