Ingredients for 2 people:
- 140 g of pasta such as small ditalini
- half an onion
- a carrot
- a clove of garlic
- half a glass of red wine
- 200 g. of tomato puree
- a can of boiled borlotti beans
- salt
- pepper
- 300 gr. of water
Preparation:
To prepare the vegetarian pasta and beans recipe, follow these detailed steps:
Prepare the ingredients by dicing the onion and carrot and very finely dicing the garlic. In a large skillet, heat some olive oil over medium-low heat. First add the carrot, then the diced onion and, lastly, the finely chopped garlic. Sauté, stirring regularly.
Once the vegetables are wilted, add the red wine to deglaze. Add the tomato puree to the pan and cook for a few minutes, stirring occasionally. Add the boiled borlotti beans to the pan, followed by 300g of previously heated water. Season with a good sprinkle of freshly ground pepper.
Dose the salt according to your personal taste. Bring everything to the boil and add the ditalini to the pan. Turn off the heat a little before the cooking time indicated on the pasta package to maintain an al dente consistency. Let everything rest for a few minutes so that the flavors blend and serve the pasta and beans piping hot, adding a drizzle of olive oil and if you want some grated cheese to taste.
To complete the meal and enrich the tasting experience, opt for a refined quality red wine such as Cannonau di Sardegna or Montepulciano d’Abruzzo: their aromas harmonize beautifully with the pasta and beans, elevating the taste of the entire dish in a delicious way. This vegetarian pasta and beans recipe is a light dish, free of animal fats, but rich in flavours.
Enjoy your meal!
