How to make Tuscan pasta and beans, a traditional recipe for cooking this first course capable of promoting proper body cleansing.
Ingredients for 4 people
- 200 gr. of tomato pulp
- a sprig of rosemary
- 3 cloves of garlic
- half onion
- 1 bunch of parsley
- 400 gr. of dried borlotti beans or ca. 1 Kg. Of fresh beans
- half a celery rib
- olive oil to taste
- 200 gr. about pasta like taglierini quite thick
- Salt to taste.
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Tuscan pasta and beans preparation
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.
