
Summery Pasta e Fagioli
A special recipe from the kitchen of Valentino
Ingredients
- one pound fresh borlotti beans (or dried beans soaked overnight in water)
- half glass red wine
- Rosemary
- 4 oz cherry tomatoes (or large tablespoon tomato puree)
- 2 oz carrots
- 2 oz onions
- 2 garlic cloves
- 1 spoon extra virgin olive oil
- 1 oz Oregano
- 2 oz. basil, plus extra leaves for garnish
- 2 spoons grated Parmigiano
- Pinch of chile pepper (peperoncino)
- 1/2 lb fettuccine or crumbled malfatti
Instructions
- Place beans in a pan with half glass of water and cook gently medium heat for about 1 hour (2 hours for dried beans).
- When cooked to soft, drain and place ½ of the beans in a blender and puree with basil, peperoncino, oregano and grated cheese. Add the olive oil and blend to finish. Reserve.
- In a large sauté pan, heat oil, adding the onions, chopped tomatoes and carrots and cook until softened.
- Add basil, rosemary and oregano, chicken stock, the rest of the beans and season with salt and pepper to taste.
- Boil the pasta, drain it after cooking and toss it in the pan with the sautéed ingredients. Cook for 7 minutes until heated through and vegetables and beans are incorporated.
- Add the reserved bean dressing to the pan with the pasta and combine. Refrigerate in a covered container. When ready to serve, sprinkle with olive oil and a few fresh basil leaves.
Preparation time: 25 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 5
Culinary tradition: Italian
My rating 5 stars: ★★★★★ 1 review(s)
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