Gino d'acampos napolitan pasta with three-bean sauce

Name: gino d'acampos napolitan pasta with three-bean sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 el rosemary needles; 100 g pancetta meats; 425 g borlotti canned beans; 400 g cannellini canned beans; 400 g canned chickpeas; 1 large onion; 2 el traditional olive oil; 2 chicken broth tablet; 200 g dried pasta eg conchiglioni or shell paste

A delicious napolitan pasta in with bean sauce of cannellini beans, broth, borlotti beans and chickpeas.

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.