Italian
Pasta and Beans
by Cucina con Ruben · 548K subscribers on YouTube
A warm and creamy pasta e fagioli with a velvety bean cream, topped with crispy rosemary and sauteed cherry tomatoes.
- Difficulty
- easy
Ingredients
10 items- Olive OilHalf for sautéing, plus a drizzle for the tomatoes
- OnionOne small onion
- GarlicOne clove
- WaterFor cooking the onion and adjusting consistency
- Cannellini BeansCooked or canned; half blended, half whole
- Gnocchetto Sardo PastaOr similar short pasta
- Preserved Cherry TomatoesA handful, preserved or fresh
- RosemaryA few sprigs for frying
- Seed OilFor frying the rosemary
- Black Pepper(optional) — To taste, freshly cracked
Method
- Heat half of the olive oil in a pan and sauté the onion and garlic for 2 minutes.
- Add water and cook for another 3 minutes, then remove the onion and garlic.
- Blend half of the beans until smooth and creamy.
- Add the bean cream to the pan and bring to a simmer.
- Add the gnocchetto sardo pasta and stir. Let it cool slightly; if it thickens too much, add a splash of cold water.
- In a separate pan, heat a drizzle of olive oil and quickly sauté the cherry tomatoes, then set aside.
- In a clean pan, heat seed oil and fry the rosemary for 2 minutes until crispy.
- Serve the pasta e fagioli topped with the cherry tomatoes, crispy rosemary, and freshly cracked pepper.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
