Pasta fagioli with arabbiata sauce, lemony borlotti beans, parsley and Parmesan

 Cook time: 40 minutes

Ingredients


Onions 2
Garlic 12 cloves
Tinned tomatoes  4 tins
Arabbiata spice mix
Italian parsley
Linguine 500g
Borlotti beans 2 tin
Lemons 2
Parmesan

My wife is Italian and this recipe is one of her favourites!

Instructions

1

Dice the onions.
Mince all the garlic. Half is for the arabbiata sauce and the other half is for the beans.

2

Sweat the onions in a little oil for 3 minutes. Add half the garlic and cook for another minute.
Add the tinned tomatoes and the arabbiata spice mix. Cook for 10 to 15 minutes, until slightly reduced. Taste and add more salt or a pinch of sugar if needed, then blend well and return to the pot.

3

Bring a large pot of water to the boil with a good pinch of salt.

4

Remove the parsley leaves from the stalk and finely chop. Once you think it’s fine enough, keep chopping for another minute.

5

Cook pasta for 10 to 12 minutes, until al dente.

6

While the pasta is cooking, prepare the beans.
Open and rinse the beans.
In a large pot or fry pan, cook the remaining garlic on medium high heat in a good splash of oil for 20 seconds, stirring constantly. Add the beans and cook for another 2 minutes, or until hot.
Remove from heat and add the zest and juice of the lemon. Add the chopped parsley and a good pinch of salt. Taste and add more salt, if needed.

7

Strain the pasta and toss with hot arabbiata sauce. Serve beans on top of the pasta topped with Parmesan.

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