Serves: 6/8 people
Time: 35 min
Ingredients:
- 2 borlotti beans can
- 1kg fresh tomatoes
- One onion
- One carrot
- A leg of celery
- A clove of garlic
- Basil
- rosemary
- Parsley
- 300g di pasta ditalini rigati
- Extra virgin olive oil, salt and pepper
Execution:
- Clean the vegetables and the herbs and chop them thinly
- Once chopped, add them all to a casserole with 2-3 table spoons of oil, and let it cook on low heat
- Add the tomatoes, season with salt and pepper and cook for 10-15 means on low heat
- Blend a can and half of borlotti beans with all their liquid, and add them to the casserole. Then add the remaining half of unblended beans too.
- Add half a litre of water and bring to a boil
- Add the pasta, and cook until very ‘al dente’
- Let it cool and garnish with some basil and serve with fresh extra virgin olive oil and fresh grounded pepper
