Filter
Reset
Sort ByRelevance
Marie Williams
Gino d'acampos napolitan pasta with three-bean sauce
A delicious napolitan pasta in with bean sauce of cannellini beans, broth, borlotti beans and chickpeas.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the onion, the rosemary needles and the pancetta into pieces. Drain all beans.
-
Heat the oil in a large pan over medium heat and fry the onion and pancetta for 5 minutes.
-
Stir occasionally with a wooden spoon (that is softer for your ingredients and your pan). Add the rosemary and cook for 2 minutes.
-
Put all the beans in the pan, stir everything well and simmer for 2 minutes.
-
Add the bouillon tablets and 1.75 liters of boiling water. Mix everything well and simmer for 15 minutes on low heat. Stir every 5 minutes.
-
Add the pasta and bring back to the boil. (If the sauce gets too thick, add some hot water little by little.).
-
Cook the pasta al dente (according to the instructions on the package), turn off the heat and let the pasta in the pan rest for 2 minutes before serving.
-
Divide the pasta with the bean sauce over deep plates and serve.
Blogs that might be interesting
-
30 minMain dishsole fillets, lime juice, soy sauce, winter carrot, bunch onions, fresh parsley,steamed sole with carrot and spring onion
-
30 minMain dishfrozen cod fillet, lemon, olive oil, tomato, fresh thyme, dried thyme, anchovy fillet, fresh rosemary, zucchini,roasted cod with anchovy rosemary oil
-
20 minMain dishbeef tomatoes, fresh Italian herbs, black pepper, olive oil, mayonnaise, arugula, sardine fillets,club sandwich with tomato and sardines
-
25 minMain disholive oil, leeks, Pink shrimps, spicy cheese, Eggs,omelet with leek and shrimps
Nutrition
600Calories
Sodium0% DV2.135mg
Fat37% DV24g
Protein50% DV25g
Carbs22% DV66g
Fiber52% DV13g
Loved it