Pasta e fagioli – Ilaria Moretti

Preparation

 This pasta e fagioli is very simple to prepare. It’s perfect for the winter months, but served cold, it becomes an ideal dish for hot summer days.

Start by preparing the beans. Simply boil them: place the beans in a pot with cold water, bring to a boil, and cook for about 30–40 minutes, or until tender.

Once the beans are cooked, you can prepare the sauce.

In a pot, heat some extra virgin olive oil (EVO) and sauté the peeled, lightly crushed garlic cloves over medium heat. When they start to turn golden, add the chopped fresh tomatoes or pre-made tomato puree (pomarola), salt, pepper, fresh basil, and chili. Cook for about 10 minutes over medium-low heat.

Remove the garlic cloves from the sauce.

Take the boiled beans: add half of them to the tomato sauce to blend the flavors, and puree the remaining half into a smooth cream to be added to the sauce once ready. Adjust salt and pepper and bring to a boil.

Finally, add the La Veronese® Organic Hulled Sorghum Maccheroni to the tomato and bean sauce. Stir occasionally until the pasta reaches the desired doneness, about 9 minutes.

If the sauce seems too thick, add some of the bean cooking water. If too liquid, increase the heat to reduce it.

Your pasta e fagioli with Nonna Assunta’s touch is ready to color your table. Delicious hot or cold, this gluten-free, low-nickel dish will bring back the flavors of childhood.