Name: Pasta e Fagioli
Total time: 40 min
Yield: 4
Ingredients: 320 g Small pasta; 400 g Cooked cannellini beans; 150 g Pancetta; 250 g Tomato passata; 80 g Onion; 50 g Carrot; 50 g Celery; 2 un Garlic cloves; 4 g Rosemary; 20 ml Olive oil; 800 ml Water; 8 g Salt; 2 g Black pepper

Preparação

Dice the pancetta, onion, carrot and celery. Warm olive oil in a pot and melt the pancetta, then soften the vegetables and garlic cloves 5 minutes.
Add the cannellini beans and tomato passata. Pour in water, add rosemary, salt and black pepper. Simmer 15 minutes.
Scoop out two ladles of beans, blend them, and stir the puree back in.
Add the small pasta and extra hot water if needed. Cook until the pasta is tender, stirring so it does not stick.
Rest 2 minutes off the heat. Taste for salt and serve with black pepper.

Dica de mercado

Jar or canned cannellini (or borlotti) are the weeknight beans. Pancetta stands in for lardo and prosciutto. Ditalini, elbow macaroni or another small pasta works.