Pasta e fa­gi­oli

Lit­er­ally mean­ing pasta and beans, this is a de­li­cious stew.

The Sunday Telegraph - Sunday - - The Sunday Cook -

SERVES FOUR

IN­GRE­DI­ENTS

200g dried bor­lotti beans, soaked overnight then drained 1 small onion, finely chopped 1 stick cel­ery, finely sliced 2 gar­lic cloves, finely chopped 1 tbsp picked basil leaves ½ tsp rose­mary, chopped 1 tbsp pars­ley, chopped 1 litre chicken stock 2 tbsp pas­sata A pinch of dried chilli 150g di­tal­ini pasta Freshly grated parme­san and ex­tra vir­gin olive oil, to serve

METHOD

Place the beans in a pan, cover with cold wa­ter and bring to the boil. Sim­mer for two hours un­til soft (don’t sea­son or the salt hard­ens them and they won’t cook). Drain the beans and crush half of them with the back of a fork. Toss through the whole beans. Heat a lit­tle oil in a pan and sauté the onion, cel­ery and gar­lic un­til soft but not coloured. Add the rest of the in­gre­di­ents (in­clud­ing the beans), ex­cept the di­tal­ini, and bring to the boil. Add the pasta and cook for eight min­utes.

Serve with parme­san and a driz­zle of oil.

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