Ingredients (4 people):
- 320g ditalini rigati
- Extra-virgin olive oil
- 1 onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1 clove of garlic, minced
- 400g borlotti beans, drained
- 1 tablespoon tomato purée
- Fresh rosemary, branch
- Salt
- Black pepper
Instructions:
Bring a large pot of salted water to boil. In the meantime, in a pan heat a drizzle of olive oil over medium heat, then add the chopped onion, carrots, and celery. Sauté until the vegetables are softened.
Add the minced garlic, the beans, the tomato purée, and the branch of rosemary, then stir, cover and cook.
By this time, the water for the pasta should have started boiling. Cook the pasta according to the package instructions until al dente.
If the beans start becoming too dry, you can add some pasta water.
Once the pasta is cooked, drain and transfer them to the pan, stirring to combine.
When the pasta is well-coated, remove the rosemary branch and serve hot, garnished with black pepper.
Italy with Amore 