- 400 g (2 cups) fresh Romano beans
- 1 celery stalk, chopped
- 1 small shallot or onion, chopped
- 1 medium carrot (about 60 g), chopped
- 1 medium ripe tomato, chopped
- 8 cups water
- salt and pepper to taste
- 2 cloves garlic
- 1 sprig rosemary
- 3 Tbsp e.v.o. oil
- 180-200 g pasta (ditali rigati)
- Shuck and rinse the Romano beans.
- Add the beans and the chopped celery, shallot (or onion), carrot, tomato to a pot.
- Add water and set on the stove on medium heat to cook for about 40 minutes or until beans are tender.
- After that time, turn off the heat, scoop half of the beans and pass them with the vegetables through a food mill. Leave the other half of the beans whole, for some texture.
- Put the puree back in the pot with the cooking water and the whole beans, adjust with salt and a pinch of pepper and bring to a boil on medium heat.
- While you wait for it to boil, saute the garlic and rosemary in a little pan with the evo oil, just enough to infuse the oil. Turn it off and set aside.
- When the beans are boiling, add the pasta and cook according to time on the package.
- When the pasta is cooked, turn off the heat, add the infused oil, and stir.
- Serve warm with a drizzle of e.v.o. oil and black pepper.
When fresh beans have run out, the dried, tinned or jarred variety work just as well. If you use the dried ones, add the soaking overnight to the prep time. If you're using the tinned or jarred variety, reduce the cooking time considerably. If you find that the water has reduced too much, add some more before cooking the pasta in or cook the pasta separately in a another pot of salted boiling water and then add it to the bean mixture.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main, Vegetarian
- Method: Cooking
- Cuisine: Italian