- 4 cans of borlotti beans
- 1 big red onion finely sliced
- 1 garlic clove finely chopped
- 2 tablespoons of tomato purée
- 1 glass of white wine
- evo oil
- chili flakes
- 2/3 sprigs of rosemary
- 2 vegetables stock cubes
- 700 gr durum wheat semolina short pasta
For this recipe I really like short pasta as “ditali rigati” or “gnocchetti sardi”, but it’s not easy to find them in supermarkets, so I usually buy these particular pasta shapes online from Italian suppliers. However, you can also use macaroni or, following an ancient Italian tradition, the broken pasta. That is, you can collect the leftovers of different pastas from your pantry and break them into small pieces.
- In a large wok on medium-low heat put some evo oil, then add and sweat onion, garlic and a few chili flakes.
- Add the beans (rinsed under running water), tomato purée, wine, 2/3 sprigs of rosemary, the vegetable stocks and two glasess of water.
- Bring to the boil, then reduce the heat and simmer (covering with a lid with a steam hole or lifted with a ladle) until the liquids are reduced like a cream (around 35 minutes)
- In the meantime you can cook pasta. Whatever pasta you have chosen, cook it in boiling water with coarse salt for two minutes less than the time indicated on the package. Before draining the pasta in the colander, keep a couple of glasses of cooking water which could be useful later.
- When the beans are almost ready, add the cooked pasta, mix everything together and cook for two minutes over medium heat, stirring gently. if it seems too dry, gradually add a sip of the water that you have kept aside from cooking the pasta.
- The pasta and beans are ready. You can eat it plain, adding a drizzle of extra virgin olive oil to your plate. Or you can add some Parmigiano or Pecorino cheese, or as I like it, some grated smoked scamorza cheese. In this case, add the cheese directly into the pan with the heat off, give it a good mix and let it rest with the lid on for a minute, so that the cheese can melt with the heat of the pasta.