Читать книгу The Hungerpots Cookbook - Bethie Hungerford - Страница 11

Оглавление

This classic Italian dish, which translates simply as ‘pasta and beans’, originated as a peasant dish due to the cheap ingredients. Today’s cooks can still appreciate the frugal nature of the dish, but the real enjoyment will come from the comforting and wholesome flavours. This is the perfect meal for a chilly autumn evening.

MAIN INGREDIENTS

750ml (25fl oz) water (or use stock and leave out the stock cubes)

250g (9oz) ditaloni rigati pasta

1½ stock cubes

100g (3½oz) pancetta (uncooked)

2 × 400g (14oz) tins pinto or borlotti beans, drained

2 × 400g (14oz) tins chopped tomatoes

2 carrots, diced

1 onion, chopped

1 red pepper, chopped

2 celery sticks, finely minced

2 tablespoons tomato purée

1 teaspoon dried basil

2 bay leaves

1 teaspoon dried oregano

a few sprigs of fresh thyme

70g (2½oz) Parmesan, grated

salt and pepper, to taste

OPTIONAL GARNISHES

Parmesan cheese, fresh thyme, red pepper flakes

1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.
2 Cook until the pasta is al dente and most of the liquid has been absorbed (approximately 15 minutes after boiling). Garnish and serve.

Подняться наверх