Borlotti bean pasta (pasta e fagioli)

• serves

  6

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 500 g borlotti beans, soaked overnight
• 2 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, finely chopped
• 1 celery stalk, chopped, leaves reserved, to serve
• 1 cup basil, chopped, plus extra, to serve
• 2 x 750 ml jars passata
• 250 g ditalini pasta or other small tube-shaped pasta

Start this recipe a day ahead to soak the beans.

Soaking time overnight

Instructions

Drain beans, then place in a saucepan of boiling salted water. Reduce heat to low and simmer for 15 minutes or until soft.

Meanwhile, heat oil in a pan over medium heat. Cook onion and garlic for 3 minutes or until golden. Add celery, basil, passata and 125 ml water. Bring to the boil, then reduce heat to low and cook for 5 minutes or until slightly reduced. Add beans and season with salt and pepper.

Cook pasta in a pan of boiling salted water until al dente. Drain, reserving 80 ml water, and add pasta and water to sauce. Cook for a minute to heat through. Serve with celery leaves and extra basil.

Photography by Alan Benson.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.