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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.
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Ingredients
Directions
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Slice the onion, the rosemary needles and the pancetta into pieces. Drain all beans.
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Heat the oil in a large pan over medium heat and fry the onion and pancetta for 5 minutes.
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Stir occasionally with a wooden spoon (that is softer for your ingredients and your pan). Add the rosemary and cook for 2 minutes.
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Put all the beans in the pan, stir everything well and simmer for 2 minutes.
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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.
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Add the pasta and bring back to the boil. (If the sauce gets too thick, add some hot water little by little.).
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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.
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Divide the pasta with the bean sauce over deep plates and serve.
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Nutrition
600Calories
Sodium0% DV2.135mg
Fat37% DV24g
Protein50% DV25g
Carbs22% DV66g
Fiber52% DV13g
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