Italy with Amore

Ingredients

• 320g ditalini rigati
• 2 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 garlic clove, minced
• 400g borlotti beans, drained and rinsed
• 1 tablespoon tomato purée
• 1 sprig fresh rosemary
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of generously salted water to a boil.
2. Meanwhile, heat the olive oil in a large frying pan or saucepan over medium heat. Add the onion, carrot, and celery, and cook for 8–10 minutes, stirring occasionally, until the vegetables are soft and fragrant.
3. Stir in the garlic and cook for 30 seconds, until aromatic. Add the borlotti beans, tomato purée, and rosemary sprig. Mix well, then cover and simmer gently for 8–10 minutes. If the mixture becomes too thick, add a splash of water or pasta cooking water.
4. Cook the ditalini in the boiling water until al dente, according to the package instructions. Before draining, reserve about 250ml of the pasta cooking water.
5. Add the drained pasta to the bean mixture and toss well to combine. Gradually stir in a little of the reserved pasta water until the sauce reaches a creamy, lightly brothy consistency that coats the pasta.
6. Remove the rosemary sprig, taste, and adjust the seasoning with salt and freshly ground black pepper.
7. Serve immediately with an extra drizzle of extra-virgin olive oil and, if desired, a generous sprinkle of freshly grated Parmigiano Reggiano.