Pasta e fagioli (pasta and beans)

AT A GLANCE

  • Serves 6 people

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

  • 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
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.

Topics:

MAIN, BEANS, ITALIAN, PASTA, TOMATOES, VEGETARIAN, WINTER

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

FEATURED IN

May 2010

May 2010

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