Pasta E” Fagioli  Serves 8

Ingredients

500 Gram Dried Borlotti Beans

6 Cloves of Garlic (5 whole & 1 grated)

2 sprigs of rosemary

1 onion (chopped)

Salt 

1 tablespoon of tomato puree

3 tablespoons of Olive Oil

1 sprig rosemary, leaves finely chopped, discard stalk

200 grams small pasta tubes

Teaspoon of Olive oil when served

 

Method

 

Put Borlotti Beans in a large bowl with cold water & soak overnight.

Drain beans, put into a large saucepan. Crush garlic with knife and place in the saucepan.

Put 2 sprigs of rosemary and the chopped onion into a tied muslin bag and add to the saucepan, this is only to release the flavours, will be discarded.

Cover beans with cold water, lid on and bring to boil then simmer for one hour or until the Borlotti beans are soft, adding salt to the water.

 

Once beans are cooked, take the bag of rosemary/onion out of the water & and throw away.  At this stage take out one mug of beans and blend with a tablespoon of tomato puree and one cup of water from the boiled beans.

 

Add 3 tablespoons of oil into a saucepan, grate the garlic, cook until soft then add the finely chopped rosemary. Cook for one minute, then add the blended beans, cook for another minute then add this to the large pan of beans.  Bring back to the boil and add the small pasta, simmer until pasta is cooked.

 

Serve with a drizzle of olive oil.