Pasta e Fagioli Recipe

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

  1. Place beans in a pan with half glass of water and cook gently medium heat for about 1 hour (2 hours for dried beans).
  2. 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.
  3. In a large sauté pan, heat oil, adding the onions, chopped tomatoes and carrots and cook until softened.
  4. Add basil, rosemary and oregano, chicken stock, the rest of the beans and season with salt and pepper to taste.
  5. 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.
  6. 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

Calories: 263

My rating 5 stars:  ★★★★★ 1 review(s)