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Sometimes a pasta is just a pasta, but sometimes it is wrapped in so much more. Pasta Mista e Fagioli is a warming dish with beans and pasta, where cannellini beans and tomatoes combine in a rich, almost soup-like texture. See the full recipe below; Ingredients: *Garlic *Yellow onion *Olive oil *Salt and black pepper *Fresh rosemary *Cannellini beans *Bay leaves *MINO Passed tomatoes *Parmesan *Water or vegetable broth *MINO PASTA MISTA *Fresh parsley *A few leaves of fresh basil *Parmesan, finely grated for serving Here's how do you: 1. Prepare the vegetables: Smash with the knife and chop the garlic and then the yellow onion 2. Saute onion and garlic: Heat plenty of olive oil in a large saucepan and saute the onion and garlic over low heat until soft and translucent, about 5-7 minutes. 3. Season: Add salt, pepper and rosemary leaves to the pan. 4. Add beans and tomatoes: Pour in the cannellini beans, bay leaves, passed tomatoes and parmesan rind (if using). Bring everything to a boil and reduce a bit to allow the flavors to marry. 5. Mash the beans: Mash some of the beans directly in the pan with a potato masher or a stick blender. If using a hand blender, remember to remove the bay leaves and parmesan rind first. 6. Dilute with liquid: Add water or broth, about enough to make it so loose that the pasta has something to cook in. 7. When it boils, pour in the pasta and cook it until al dente. Add more liquid if needed. 8. Finish with parmesan, olive oil, parsley and basil in the pan. 9. Pour into a deep plate and finish with parmesan and a nice olive oil. Eat with a spoon. Create Ricordi.