* Note before we start. The quantities are approximate, because I never use a recipe for this.
Ingredients:
500 gms conchiglie or rigatoni pasta
2 handfuls (about 160/180 gms) Borlotti beans
2 medium onions, diced (you're looking for a "brunoise" here)
1 large carrot, diced
2 sticks celery, diced
Olive oil
4 cloves garlic, minced
8 large tomatoes, skinned and diced
1 tbsp tomato paste
1 tsp sugar
1 tsp fresh or dried oregano
1 tsp chopped basil
150 mls water
1-2 tsps salt to taste
1 tsp freshly ground black pepper
Parmesan cheese to garnish
Method:
Ingredients:
500 gms conchiglie or rigatoni pasta
2 handfuls (about 160/180 gms) Borlotti beans
2 medium onions, diced (you're looking for a "brunoise" here)
1 large carrot, diced
2 sticks celery, diced
Olive oil
4 cloves garlic, minced
8 large tomatoes, skinned and diced
1 tbsp tomato paste
1 tsp sugar
1 tsp fresh or dried oregano
1 tsp chopped basil
150 mls water
1-2 tsps salt to taste
1 tsp freshly ground black pepper
Parmesan cheese to garnish
Method:
- Cook the pasta for about 6-7 minutes. You want it VERY al dente because you'll need to cook it again later. Drain and set aside, but keep about 2 cupfuls of pasta water.
- cook the Borlotti beans in boiling salted water for about 20 minutes. Drain and set aside.
- Heat the olive oil in a large pan and add the onion, carrots and celery. Cook gently until the onion begins to brown and the carrots/celery are soft.
- Now add the garlic and cook for about 3 minutes.
- Add all the remaining ingredients (except the Parmesan) and simmer for about 1 hour. Taste to adjust seasoning: you may want more salt, more sugar or more herbs. It's entirely up to you.
- Once the sauce is ready, add the beans and the pasta. If the mixture looks "dry", then add about a cup (or more) of the pasta water. Cook through for two or three minutes.
- Serve sprinked with Parmesan.
