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Pasta e fagioli (pasta and beans)
Pasta e fagioli (pasta and beans)
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
"Wholesome macaroni with hearty bean and veggie tomato sauce - a fiber-rich delight!"
Ingredients:
  • 1 onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 1 large celery stick, finely chopped
  • 150g thinly sliced mild pancetta, diced
  • 1/2 large red chilli, seeded, finely chopped
  • 500ml Mutti Tomato Passata
  • 500ml chicken style liquid stock
  • 2 sprigs fresh rosemary, leaves picked, chopped
  • 500g dried macaroni
  • 500g can mixed beans, drained, rinsed
  • 80.00 ml grated parmesan, plus extra to serve
  • Extra virgin olive oil, to serve
Instructions:
  • In a large heavy-based saucepan, gently heat half of the olive oil. Add in the onion, carrot, celery, and pancetta and cook for 10 minutes until softened. Stir in the chili, garlic, tomato passata, stock, and half of the rosemary. Simmer and stir for another 10 minutes.
  • Cook the pasta in a pot of salted boiling water until al dente. Drain the pasta and rinse it under cold water. Mix in the rest of the olive oil.
  • Mix beans into the tomato mixture and allow it to cool for a bit. Blend half of the sauce using a food processor. Pour the pureed sauce back into the pan, add the pasta and remaining rosemary, then gently reheat while stirring. Finally, sprinkle in the Parmesan cheese and mix well.
  • Garnish with extra parmesan and a drizzle of extra virgin olive oil before serving.

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