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Pasta e Fagioli

Serves 4

A staple family recipe with love.

3 Garlic Cloves
225g of Passata
225ml of Water
400g Tin of Borlotti or Cannellini Beans
225g of Ditalini or Small Pasta
1 Sprig of Rosemary
1 Bay Leaf
20g of Parmesan
1 Parmesan Rind (optional)
4 Pinches of Chilli Flakes
Olive Oil
Salt

Add a big splash of olive oil to a saucepan on low heat. Finely chop your garlic and gently fry it in the oil until golden. Add the passata and water and cook on medium heat for 10 minutes.

Drain the beans and add them to the sauce. Roughly chop the rosemary leaves and sprinkle them into the pan with your bay leaf, parmesan rind (optional) and a good pinch of salt. Give it all a stir and leave to simmer for 15 minutes.

Cook the ditalini or small pasta until al dente, drain, and add it to the bean mixture. Give it a gentle stir, adding a splash of water to loosen if it seems too thick. Remove the bay leaf, parmesan rind and serve immediately.

Grate your parmesan and sprinkle it on top of each serving with a pinch of chilli flakes and a drizzle of olive oil.