Pasta & Fagioli
Portions:
30Preparation Time:
Cooking Time:
Ingredients
- 1 bag (2 kg) Arctic Gardens 7-Bean Salad
- 7 ½ cups (1.87 L) Canned diced tomatoes
- 1/4 cup (60 ml) Olive oil
- 16 oz (450 g) Pancetta
- 2 cups (500 ml) Chopped onion
- 2 tbsp (30 ml) Chopped garlic
- 1/4 cup (60 ml) Fresh rosemary
- 1/2 cup (125 ml) Fresh flat leaf parsley
- 1/4 tsp (1 ml) Red chili pepper flakes
- 1 tsp (5 ml) Salt
- 1/2 tsp (2.5 ml) Ground black pepper
- 3 lbs (1.8 kg) Tagliatelle
- 60 Cherry tomatoes
Preparation
- Cook the tagliatelle in boiling water according to package instructions. When done, drain the pasta and reserve some of the cooking water. Add a little oil to the pasta and set aside.
- In a food processor, pulse the beans until a fairly smooth purée is obtained.
- In a Dutch oven, heat the oil and lightly brown the pancetta for about 2 minutes. Add the garlic and onions and continue to cook on low heat for 2 to 3 minutes.
- Add the bean purée, diced tomatoes, fine herbs, chili pepper flakes, salt and pepper. Mix well all the ingredients.
- Cook on low heat for 5 to 10 minutes. Add a little of the pasta cooking water, if necessary.
- In a frying pan, reheat the pasta with the hot bean sauce.
- On a serving plate, add a serving of pasta and garnish with 2 cherry tomatoes confit.
- Serve hot.
