Pasta e Fagioli

Pasta and beans in a tomato sauce.

Source: Felicity Cloake (The Guardian)

Serves 2

Ingredients

• 1 tin borlotti beans, drained
• 1 stick of celery, diced
• 1 carrot, diced
• 1 onion, diced
• 2 cloves of garlic, diced
• Sprig of rosemary
• Olive oil
• A few strips of pancetta, diced
• 1 tin of plum tomatoes
• 500ml good stock
• 1 bay leaf
• A pinch of dried chili flakes
• 150g small dried pasta
• 15g grated parmesan

Method

1. Add the olive oil to a pan and gently fry the onion, celery and carrot until soft.
2. Add the pancetta and continue to fry until it releases its fat.
3. Add the garlic and gently fry for a few minutes.
4. Stir in the tomatoes, chili flakes, beans and stock.
5. Using a hand blender, partially blend about a quarter of the beans.
6. If you have a parmesan rind, add this to the pan along with a bay leaf.
7. Simmer for half an hour.
8. Add the pasta and cook gently for 10 minutes, stirring regularly.
9. When the pasta is cooked to your liking, remove the pan from the heat and allow to sit for two minutes.
10. Serve in bowls with a drizzle of oil oil and grated parmesan.