Pasta Fagioli is a hearty and easy to throw together dinner. Perfect for colder evenings and it's always what I want after really any minor inconvenience.
150grams of any small pasta shape.
1 tin of Borlotti Beans
1 heaped tsp of tomato puree
1 chicken / veg stock jelly
1 tin of tomatoes
Half a lemon
Extra Virgin Olive Oil
In a large, high sided pan heat a glug of olive oil and grate in 1 clove of garlic and fry off for around 5 minutes.
To the garlic & oil add a pinch of dried chilli & dried oregano, stir through and add a heaped teaspoon of tomato puree. Cook down for 2 minutes.
In a blender, blend half a tin of plum tomatoes until smooth then add to the pan. Cook down again for around 5 minutes. You want it to coat the back of a spoon.
Partially drain the borlotti beans and blitz 2/3 of them in the blender until smooth(ish). Once done add them to the pan. Stir through and cook for a further 2 minutes.
Pour in the remainder of your whole beans, and add a stock jelly with 500ml of boiling water.
Bring the whole pan to a gentle boil.
Add your pasta (dried), mix through and continue to stir occasionally until the pasta is pretty much done. If it's looking quite thick before the pasta is done, add a little more water.
Stir through a squeeze of lemon.
Remove from the heat, add a lid and leave to sit for a couple of minutes.
Give it one final stir and serve into bowls.
Top with a drizzle of good quality EVOO, a grating of parmesan and black pepper.