Pasta e Fagioli | Quick Italian classic with white beans and rosemary
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25 min
Quick
Sezamo
O interpretare rapidă și reconfortantă a celebrului preparat toscan Pasta e Fagioli, gata în doar 25 de minute. Pastele fusilli sunt fierte direct într-un sos bogat de fasole Cannellini aromată cu rozmarin proaspăt, usturoi rumenit și ulei de măsline extra virgin, rezultând o textură incredibil de cremoasă, desăvârșită la final cu parmezan fin ras.
Preparation method
Aromatic base
In a deep saucepan or spacious skillet, heat the extra virgin olive oil over medium heat. Add the thinly sliced garlic cloves, whole rosemary sprigs, and chili flakes. Sauté for 1-2 minutes until the garlic is lightly golden and fragrant, being careful not to burn it.
Add the tomato paste and sauté for 1 minute to enhance its sweetness. Add the drained and rinsed Cannellini beans. Using a fork or wooden spoon, mash about half of the beans directly on the bottom of the pot – this simple trick will give the sauce a velvety creaminess without adding cream.
Cooking the pasta
Pour the warm vegetable stock over the bean mixture and bring to a boil. Season with sea salt and ground black pepper. Remove the woody rosemary sprigs.
Chef's tip
For an authentic Tuscan texture, mashing some of the beans directly in the pot is essential – the starch from the beans combined with that from the pasta creates a velvety sauce without adding any dairy.
You can store any leftovers in the refrigerator in an airtight container for up to 2 days. When reheating, add a few tablespoons of warm water or stock, as the pasta will continue to absorb liquid.
15 min
Under an hour
