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Pasta e Fagioli

Serves 4 Entree vegetarian

Pasta e Fagioli

Pasta e Fagioli is a staple of Italian home cooking, resonating with the warmth and simplicity of Mediterranean life. Often enjoyed as a comforting meal throughout the year, it captures the essence of both land and sea, merging pantry staples with fresh, vibrant flavors. This recipe is designed for everyday cooking, inviting you to enjoy a moment of culinary tradition at your own table.

With every spoonful, expect a harmonious blend of tender beans and al dente pasta, enveloped in a savory tomato broth, kissed by the earthiness of rosemary. The olive oil adds depth, while a sprinkle of sea salt elevates the natural sweetness of the carrots and tomatoes. It's a dish that reflects the garden's bounty, perfect for a leisurely midday meal.

Ingredients

  • 250 gshort pasta
  • 400 gborlotti or cannellini beans
  • 1onion
  • 2carrots
  • 400 gtomatoes
  • 60 mlextra virgin olive oil
  • 1 sprigrosemary
  • to tastefine sea salt

Method

  1. Begin by finely dicing 1 onion and 2 carrots. These will form the aromatic base of your dish, so aim for uniform pieces to ensure even cooking. Chop the 400 g of tomatoes into small chunks, and set aside. Drain and rinse the 400 g of borlotti or cannellini beans if using canned beans, or have them ready if pre-cooked.
  2. In a large, heavy-bottomed pot, heat 60 ml of extra virgin olive oil over medium heat. Add the diced onion and carrots. Cook gently, stirring occasionally, until the onion becomes translucent and the carrots are tender, about 10 minutes. The vegetables should be soft and fragrant, releasing their natural sweetness into the oil.
  3. Add the chopped tomatoes to the pot along with a sprig of rosemary. Stir to combine and let the tomatoes cook down until they start to break apart and release their juices, creating a thick, aromatic sauce. This should take about 10 minutes, and you'll notice the mixture becoming more cohesive and fragrant.
  4. Stir in the prepared beans, ensuring they are well-coated with the tomato mixture. Add 250 g of short pasta to the pot, along with enough water to cover the ingredients by about an inch. Bring to a gentle simmer, stirring occasionally to prevent sticking.
  5. Continue cooking until the pasta is al dente, meaning it should be tender yet firm to the bite. The beans should be creamy and the liquid should have thickened to a stew-like consistency. If the mixture becomes too thick, add a little more water as needed.
  6. Remove the pot from heat and discard the rosemary sprig. Taste the dish and add fine sea salt to your preference, enhancing the natural flavors of the beans and vegetables. Serve immediately, garnished with a drizzle of olive oil and a squeeze of lemon, if desired, to brighten the flavors.