Pasta and beans alla padovana
Pasta e borlotti alla padovana
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For 4 persons: 180 grams of pasta (ditalini or other small format)-250 grams of dried beans-1 tablespoon flour-2 tablespoons tomato puree-1 clove of garlic-Rosemary-parsley-3 tablespoons extra virgin olive oil-salt-pepper
1) allow to soak the beans in lukewarm water for at least 8 hours. Drain them, put them in a saucepan and cover with 1 .5 liters of cold water. Add salt and cook slowly for about two hours.
2) heat oil in a pan, put garlic chopped very finely with a pinch of parsley and some needle of Rosemary. After 30 seconds add the flour. Stir for a couple of minutes over a low heat and, when it starts to get dark flour, add the tomato puree diluted in half a cup of water.
3) bring back to the boil to the beans. Pour the sauce in step 2).
4) mix, season with salt and pepper and toss the pasta. Simmer, stirring frequently to prevent attacks and serve lukewarm soup.
(Thanks to Giancarlo C.)
