Short-cut pasta with borlotti beans (fasolia chantres)
Short-cut pasta with borlotti beans (fasolia chantres)
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Short-cut pasta with borlotti beans (fasolia chantres)
Υλικά
- 500 g (17.6 oz) short-cut pasta (ditalini)
- 300 g (10.6 oz) borlotti beans (fresh or frozen)
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 carrot, cut into small cubes
- 1 celery stalk, finely chopped
- 1 leek (white part only), finely chopped
- 1 celery leaf stalk, finely chopped
- 1 tbsp tomato paste
- 2 ripe tomatoes, peeled and finely chopped
- 80 ml (⅓ cup) extra virgin olive oil
- Salt
- Freshly ground black pepper
For Garnishing
- 2-3 pickled caper berries
- Fresh parsley, finely chopped
- Crushed red pepper flakes (optional)
Εκτέλεση
Prepare the Beans
Rinse the borlotti beans well and place them in a pot with plenty of cold water. Cook over medium-high heat for about 35-40 minutes, until tender.
During cooking, skim off any foam that forms on the surface to keep the cooking liquid clear.
Prepare the Vegetable Base
Heat the olive oil in a pot and sauté the onion and garlic over medium heat until softened, translucent, and fragrant.
Add the carrot and continue sautéing for a few minutes, allowing it to soften slightly and release its natural sweetness.
Add the leek and celery and continue cooking until the vegetables soften slightly and their aromas are released.
Add the celery leaves and tomato paste. Sauté the tomato paste for 1 minute to reduce its acidity and develop its flavors.
Add the tomatoes, season with salt and pepper, stir, and let the vegetable mixture simmer for about 10 minutes, until the tomatoes release their juices and the sauce begins to thicken.
Finish the Dish
Using a slotted spoon, transfer the cooked beans into the vegetable mixture and stir gently, allowing them to absorb the flavors of the vegetables.
Add some of the bean cooking liquid, enough to generously cover the ingredients. Bring the dish to a boil, reduce the heat, and simmer for about 30 minutes, until the sauce thickens and becomes rich.
Add the short-cut pasta, stir well, and continue cooking for about 10 minutes, until the pasta is tender and has absorbed the flavors of the dish.
Remove from the heat while the dish is still slightly saucy, as the pasta will continue absorbing liquid while it rests.
Serve warm in heated plates, garnished with chopped parsley, pickled caper berries, and crushed red pepper flakes, if desired.
Borlotti beans do not require soaking, unlike dried legumes. Simply rinse them well before cooking.
If using fresh borlotti beans, the cooking time may be shorter. Always check that they are tender before adding the pasta.
It is best to cut the vegetables into uniform pieces so they cook evenly and have a better texture and balance in the final dish.
The dish should remain slightly saucy when removed from the heat, as the pasta will continue absorbing the liquid and thickening the sauce.
This dish is best served immediately after cooking, while the sauce is rich and thick but still pleasantly moist.
