The Pasta e Fagioli is a first dish that comes straight from the country tradition. Simple for both ingredients for that mode of realization, can be obtained with fresh beans, or dried (in this case in the preparation must take into account the soaking times) or even frozen. I used the delicious beans collected directly from the farmer, who had frozen.
|What is needed|
|pinto beans||gr. 300|
|tomato puree||gr. 200|
|salt, pepper, extra virgin olive oil||qb|
- Heat up a saucepan with plenty of water.
- When it boils, add salt and throw beans still frozen.
- Bring to a boil and cook (should serve a half hour)
- Drain and keep aside the cooking water that utlizzeremo later.
- Clean and wash the celery.
- Check the carrots, peel and wash them.
- Peel the onion and potato, and also wash these.
- Cut all the vegetables into large pieces.
- Put a little oil in a large pan with high sides.
- Put the pieces of celery, carrot and onion and fry.
- After a few minutes add the pieces of potato, salt and pepper and continue cooking over medium heat for about ten minutes.
- Add the tomato puree and the cooking water beans.
- Simmer for about 90 minutes
- also enter beans, Leaving behind a part.
- Turn off the heat and puree the preparation using a food mill into small holes.
- Add to soup thus obtained the beans left whole.
- Boil water for cooking pasta.
- Throw the fingering and cook pasta for half the time specified from the package.
- Drain the pasta and transfer it to the pan with beans and complete the cooking.
serve the pasta and beans hot with a sprinkling of parmesan cheese.