Pasta e fagioli (pasta and beans)


You'll need to begin this recipe a day ahead.

You'll need

2 tbsp olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 4 garlic cloves, finely chopped 1 litre (4 cups) chicken or vegetable stock 600 ml tomato passata 230 gm dried cannellini beans, soaked in cold water overnight, drained 1 rosemary sprig 230 gm dried ditali (see note) To serve: finely grated parmesan, rosemary leaves and extra-virgin olive oil

Method

  • 01
  • Heat olive oil in a saucepan over medium heat, add onion, carrot, celery and garlic and sauté until tender (8-10 minutes). Add stock, tomato passata, beans and rosemary and cook until beans are tender (30-40 minutes). Add pasta, season to taste and cook, stirring occasionally, until al dente (5-10 minutes). Serve hot, scattered with parmesan and rosemary leaves and drizzled with extra-virgin olive oil.

Note Ditali is a short tubular pasta available from select delicatessens. If unavailable, substitute any small pasta.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2010

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