Pasta and beans

Pasta and beans is a comforting and traditional dish of Italian cuisine, typical of peasant cooking but rich in flavors. Here is a classic version with an authentic Italian twist. Here is the recipe:

Ingredients

• 300 g of dried or canned borlotti beans
• 200 g of short pasta (ditalini, tubettini or similar)
• 1 onion
• 1 celery stalk
• 1 carrot
• 2 cloves of garlic
• 400 ml of tomato purée
• 1.5 l of vegetable broth or water
• 1 sprig of rosemary
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)
• Grated Parmesan cheese for serving (optional)

Preparation

1. If you are using dried beans, remember to soak them the night before. Then, drain and rinse them.
2. In a large pot, sauté the finely chopped onion, celery, and carrot with the olive oil and garlic cloves.
3. Once browned, add the beans and cover with broth or water. Bring to a boil and then reduce heat, letting it cook for about an hour (or until the beans are almost tender if you are using dried ones). If you are using canned beans, the cooking time will be shorter.
4. Add the rosemary and tomato purée, and continue cooking, adjusting for salt and pepper. If you like, you can add a bit of red pepper flakes to give the dish some heat.
5. Separately, cook the pasta in plenty of salted water until al dente, then drain it and add it to the pot with the beans.
6. Let the pasta flavor in the sauce for a few minutes; if necessary, add water to reach the desired consistency.
7. Serve hot, with a sprinkle of Parmesan cheese if you like.

Did You Know?

Pasta and beans is a dish that varies greatly from region to region in Italy. Some prefer a thicker, creamier consistency, while others a more brothy one. In Veneto, for example, it’s traditional to add pumpkin for a sweet touch and color. This dish is also the perfect example of “recovery cooking” where nothing is wasted and all ingredients are used to their fullest to create a complete and tasty meal.