Fusilli with Cannellini Beans and Rosemary | Quick Italian Classic
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25 min
Quick
Sezamo
Un preparat clasic toscan, gata în doar 25 de minute: fusilli al dente combinate cu fasole albă Cannellini cremoasă, sos aromat de roșii pasate, usturoi rumenit și parfum intens de rozmarin proaspăt. O mâncare sățioasă și reconfortantă de toamnă, desăvârșită cu parmezan ras.
Preparation method
Preparing the aromatic base
In a large, deep frying pan, heat the extra virgin olive oil over medium heat. Add the finely chopped garlic cloves, whole rosemary sprigs, and chili flakes. Sauté gently for 1-2 minutes, until the garlic turns golden and the oil takes on the aromas of the herbs, being careful not to burn the garlic.
Pour the tomato passata and warm vegetable stock over the aromatic base. Add the drained and rinsed cannellini beans. Season with sea salt and freshly ground black pepper. Let the sauce simmer gently for 8-10 minutes, stirring occasionally, to allow the flavours to meld together.
Using a wooden spoon or a fork, gently crush a third of the beans directly in the pan. This step is the Tuscan secret that gives the sauce a creamy, velvety texture without adding cream. Remove the rosemary sprigs.
Chef's tip
For an authentic Tuscan touch, partially crushing the beans creates a thick and rich emulsion from their natural starches.
If you prefer a 100% vegan / plant-based version, you can omit the Parmesan or replace it with nutritional yeast flakes.
15 min
Under an hour
