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| Ingredients | | 4 tablespoons olive oil | | 1 medium onion, diced 1cm | | 1 carrot, diced 1cm | | 1 stick celery with leaves, diced 1cm | | 1 clove garlic, peeled | | 300g tube-shaped pasta (such as De Cecco ditalini or mezzi tubetti) | | 400g can Italian tomatoes | | 1 tablespoon Italian tomato paste | | 1 litre light vegetable stock | | 400g can borlotti beans | | 2 tablespoons coarsely chopped | | flat-leafed parsley | | handful fresh basil or sage leaves | | salt and freshly ground black pepper |
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| Quick Pasta E Fagioli (Pasta & Borlotti Beans) |
| 01 / 07 / 05 Alessandra Zecchini |
| Photography by Bruce Nicholson |
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Method |
Heat 2 tablespoons of the olive oil in a large saucepan with the onion, carrot, celery, garlic and sage (if using basil, add at the end). Sauté the vegetables for 2 minutes, then stir in the dried pasta and keep stirring for 2 more minutes. Mix in the tomatoes and the tomato paste.
Bring stock to the boil in another pan. When the liquid has evaporated from the vegetables, stir in hot stock. Cover and simmer for 25-30 minutes, stirring from time to time, or until pasta is al dente (slightly firm to the bite). Stir in the beans with their liquid. Cook until heated through then season to taste. Mix in the remaining olive oil, the parsley and the basil, if using. 
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