PASTA E FAGIOLI / BORLOTTI BEAN PASTA

Another Feast Iuliano Family recipe! If you have no idea what I am on about, look at my very last post on ‘Polpette / Meatballs’ to get acquainted with the back-story. Another blissful Italian meal focusing on Passata, which, in a nutshell, is fresh tomato puree. I have changed the last two recipes to make them gluten & dairy-free and added in a bit more tomato, however the foundation of the traditional Italian family recipe is very much apparent. I am debating trying my hand at the Iuliano’s homemade bolognese sauce and gnocchi, as these recipes would compliment the blustery autumn weather we are currently having beautifully. It's the season for comfort food! Healthy comfort food of course.

INGREDIENTS

• 1 tablespoon coconut oil
• 1/2 a large leek, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup fresh basil & parsley, roughly chopped, plus extra to serve 
• 1 x 400g tin diced tomatoes 
• 2 x 700ml bottles of passata (tomato puree)
• 1 x 400g tin borlotti beans, rinsed & drained
• 500g gluten-free pasta 
• 1/4 cup sheep's pecorino cheese, finely grated (Optional)

COOKING 

1. Bring a large covered saucepan of lightly salted water to the boil. Add pasta and cook, stirring occasionally, for 8-10 minutes or until pasta is just tender. Remove from the stove and reserve/set aside 1/3 of a cup of the salted pasta water. Drain the pasta in a colander and rinse with cold water. 

2. Whilst the pasta is cooking, heat oil in a deep frying pan over medium-high heat and swirl to coat the large surface of the pan. Place leek and garlic in the pan and cook, stirring for 2-3 minutes or until just slightly golden. Add basil & parsley, tomatoes, passata and 1/2 cup of water to the pan. Bring to the boil, then simmer on a low heat, covered, for 15 minutes or until sauce has slightly reduced. Stir in beans, a pinch of sea salt & ground black pepper and cover for 5 minutes. Remove the lid and add the reserved pasta water and pasta to the pan. Stir well for 1 minute and make sure the pasta is well mixed in with the passata. Serve with extra basil and/or parsley leaves and pecorino cheese, if you desire. 

Serves / 6 

Total Preparation time / 10 minutes

Total Cooking time / 30 minutes 

x Emily