Ingredients for 4 people:
- 200 g of thimble-type pasta
- 100 g. of diced sweet bacon
- half onion
- a clove of garlic
- 400 g. of peeled tomatoes
- a can of boiled beans
- a potato
- a celery rib
- basil
- salt and pepper to taste
- waterfall
Preparation:
To prepare pasta e fagioli, follow these detailed steps:
Start by preparing the ingredients. Cut the bacon, onion and garlic into small cubes. Also dice the potato and celery. Blend half of the canned tomatoes together with half of the can of beans, including their cooking water.
In a large pot, sauté the bacon, onion and garlic over medium-low heat, being careful not to burn.
Add the diced potato and celery to the pot, together with half of the remaining peeled tomatoes. Cook for a few minutes, stirring occasionally.
Add the canned tomato and blended bean mixture to the pot, along with the remaining whole beans. Also add 300 gr. of water and season with salt and pepper to taste.
Bring everything to the boil and check that the potato cubes are well boiled, checking their softness with a fork.
Add the thimbles to the pot and turn off the heat a little before the cooking time indicated on the pasta package, in order to keep them al dente.
Add the basil to the pot and let it rest for a few minutes, so that the flavors meld.
Serve the pasta and beans piping hot, accompanied if desired by a drizzle of olive oil and some grated cheese to taste.
To complete the experience of tasting this delicacy of traditional Italian cuisine, I recommend accompanying it with a quality red wine, such as a Monica di Sardegna, with its intense and enveloping aroma of myrtle or a Barbera del Piemonte with its fruity fragrances they will marry with the tasty aromas of pasta and beans.
Enjoy your meal!
