How to make Neapolitan pasta and beans, recipe with few necessary ingredients, ideal for making a simple first course, with tomato pulp and rosemary aroma.
Ingredients for 4 people
- 400 gr of dried borlotti beans or 1 kg of fresh beans
- a sprig of rosemary
- 3 cloves of garlic
- half onion
- 1 bunch of parsley
- half a celery rib
- 200 gr. of tomato pulp
- olive oil to taste
- about 200 gr of fairly thick taglierini type pasta
- Salt to taste.
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Preparation of the Neapolitan pasta and beans
Put the beans in the water and soak them for one night, then drain and cook them in plenty of water together with a sprig of rosemary and three cloves of garlic for an abundant hour.
When they are cooked, remove a ladle and set them aside.
All the other beans must be passed to the passatutto and put back in their broth.
Meanwhile, chop the onion, parsley and celery and fry them in a little oil, then add the tomato pulp and after a few minutes of cooking add them to the bean purée, mixing well.
We bring everything to a boil and we cook the pasta.
Finally we add the beans set aside.
Serve with a drizzle of olive oil on each plate.
