Pasta E Fagioli
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g pasta, small ones such as B. Ditali or Casarecce or the like.
- 250 g tomato (s), passed
- 1 onion (s)
- 1 clove garlic
- 1 carrot (s)
- 0.5 liter ½ broth
- 60 g bacon
- 2 cans beans, white or borlotti
- 1 bay leaf
- 1 handful parmesan or pecorino cheese to sprinkle
Print Recipe
Pin Recipe Instructions
- Leave the bacon in a pan and then add the drained beans. Add approx. 150 ml of the stock and the bay leaf and simmer on the lowest setting.
- In another pan, sauté the onion and carrot, cut into small cubes, in plenty of olive oil.
- Add tomato puree and simmer briefly. Add about 150 ml of the stock and cook until the liquid has almost evaporated.
- Mix the beans and tomato sauce and season with salt and black pepper. Remove the bay leaf.
- Cook the pasta in salted water for about 3/4 of the specified cooking time, drain and add to the remaining ingredients.
- Sprinkle the pasta with parmesan or pecorino cheese.
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