Serves 2
Directions
- 1Bring the pot on a medium high heat.
- 2Go in with a good drizzle of extra virgin olive oil.
- 3Go in with the soffritto and cook it for 10 minutes.
- 4Add a pinch of salt.
- 5Make a little flavor bomb with parsley, rosemary, and sun-dried tomatoes.
- 6Chop them all together, really nice and fine.
- 7Add the chopped mixture to the pan.
- 8Add some tomato paste.
- 9Go in with vegetable stock and the beans.
- 10Cover with a lid and cook for 10 minutes.
- 11Take half of the mixture and blitz it until nice and smooth.
- 12Add the blitzed mixture back to the pan and give it a good stir.
- 13Go in with the pasta (orecchiette, casarecce and gnocchetti) and cook it until dente.
- 14Taste it and season it.
- 15Finish with a good drizzle of olive oil.
Ingredients
- 1 carrot
- 1 celery
- 0.5 onion
- 2 sun-dried tomatoes
- 300 g tin borlotti beans
- 1 level tbsp tomato paste
- 1 sprig rosemary
- 500 ml vegetable stock
- 10 g parsley
- Extra virgin olive oil
- Fine sea salt
- 150 g pasta mista (mixed short pasta)
- soffritto
Equipment
potlidpan
Tips
- To get a creamy texture, take a few spoonfuls of the sauce and blitz them before adding this back to the sauce.
- Cooking pasta directly in the sauce releases starch and makes it even creamier.
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