Pasta e fagioli is one of those timeless dishes of the Italian culinary tradition that is a must in the diet.
Legumes are a very important source of fiber, calcium, iron, fatty acids, and vitamin D.
A real panacea for our body, there is actually no ‘fixed’ amount to determine how many times a week to eat legumes.
- 1 lb. cooked white beans with their water
- 1/2 lb. short pasta
- 3 garlic cloves, peeled and cut in half
- 5 tbsp extra virgin olive oil or as much needed
- fresh rosemary to taste
- red pepper to taste
- 1 tbsp of tomato paste
- salt and pepper to taste
In a large sauce pan, over medium heat, place the olive oil, red pepper, garlic and rosemary.
Let the oil get the flavors and before the garlic browns too much, take the garlic and rosemary out.
Add the white beans and their water to the oil.
With a hand blender, blend about half of the beans.
Add the tomato paste and stir, keep on cooking.
Only if the beans are too dense, add some of the boiling water, stir.
Add the pasta and stir.
Check for salt.
If needed, add salt.
Cook as long as directed on the pasta box, keep on stirring occasionally or the pasta will stick on the bottom of the pan.
Make sure it does not get too dense, if it does, add more of the boiling water, just a little.
Do not make it too liquid.
Serve with a drizzle of extra virgin olive oil and Buon Appetito!!
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