Spicy pasta with borlotti and cannellini beans
Pasta e fasul
By Gino D'Acampo
Serves: 4
Ingredients:
300g medium pasta shells
1x400g tin of borlotti beans
2x400g tin of cannellini beans
200g diced pancetta
2 tablespoons of chopped fresh rosemary leaves
½ teaspoon of dried chilli flakes
5 tablespoons of olive oil
2 cubes of vegetable stock
Salt to taste
Preparation:
In a large saucepan, heat the oil and start to cook the pancetta on a medium heat for 5 minutes. Stir occasionally with a wooden spoon.
Add in the rosemary and the chilli and continue to cook for a further 2 minutes.
Pour in the beans with the juices from the tins, stir all together and cook for 5 minutes.
Add in the stock cubes with 1.5 litre of boiling water from the kettle. Stir and allow to simmer on a low heat for 15 minutes with the lid half on. Stir every 5 minutes.
Add the pasta into the saucepan with the beans and on a low heat cook the pasta in the beans sauce. (If you see that the sauce is getting too thick add a glass of hot water from the kettle and stir.)
Once the pasta is cooked al dente, switch off the heat and allow to rest for 2 minutes before serving.
Divide the pasta between 4 serving bowls and enjoy with a good glass of red wine.