Pasta e fagioli | Comforting Tuscan classic
(0)
25 min
Quick
Sezamo
Paste rustice italiene cu fasole albă Cannellini cremoasă, rozmarin aromat și sos fin de roșii, desăvârșite cu parmezan și ulei de măsline extra virgin. O cină toscană autentică, sățioasă și gata în 25 de minute.
Ingredients
Preparation method
Aromatic base
Peel the garlic cloves and lightly crush or finely chop them. In a large saucepan or heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Add the garlic, the whole rosemary sprig, and chili flakes, sautéing everything for 1-2 minutes until the oil becomes intensely fragrant, taking care not to burn the garlic.
Add the tomato passata and let it simmer gently for 3-4 minutes, stirring occasionally to bring out the sweet flavors of the tomatoes.
Cooking the beans and pasta
Rinse the Cannellini beans under cold running water and drain well. Take out half of the beans and mash them with a fork or an immersion blender along with a little warm vegetable stock until smooth and creamy.
Chef's tip
The secret to authentic creaminess in Pasta e fagioli lies in blending part of the beans before cooking: the starch in the puree binds the sauce into a perfect velvety texture, without needing any cream.
For an even deeper Tuscan flavor, you can add a parmesan rind directly into the pot while the pasta and beans are cooking, removing it before serving.
15 min
Under an hour
