Today we are presenting a classic dish of Italian cuisine, a simple and economic one with deep roots in the rural tradition: pasta with beans!
- Yellow Label Casarecce – portions of your choice
- White onion
- Bay leaf
- Fresh chilli pepper
- Concentrated tomato paste
- Borlotti beans (choose either dry or fresh)
- Extra Virgin olive oil
- Salt and pepper to taste
If you are using dry beans, put them in water the evening before to soak all night.
Rinse them the day after, put them in a pot, cover with plenty of cold water, add 2 bay leaves and boil for about 80 minutes.
On the other hand, if you use fresh beans, it will take about 30-45 minutes to soften them slightly, then prepare the sautéed base.
Start by finely dicing the carrot, the celery and the onion, cook the vegetables until soft in a saucepan with a little bit of oil for about 5 minutes, then add the diced pancetta, and cook for another couple of minutes. Add the aromatic herbs for flavour: rosemary, sage, bay leaf and a fresh chilli pepper.
Add a peeled clove of garlic, deglaze with red wine and then add the concentrated tomato paste. Now take out the beans with a skimmer and add them to the sautéed base in the pot, adding a ladleful of the cooking water.
Add moderate salt, pepper and cook for 20 minutes on a moderate flame, then add the pasta.
Before adding the pasta, take two ladlefuls out of the mixture and put it into a container, then blend with an immersion blender and pour this creamy mixture back into the pan.
When the pasta is al dente, add it to the mixture and turn off the flame, cover with a lid and let sit for 3 minutes.
A last sprinkling of black pepper, a little bit of sage as dressing and your pasta with beans is ready to be served.
Enjoy your meal