Sagne with borlotti beans

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Cooked borlotti beans120 g
• Tomato passata100 g
• Celery30 g
• Onion30 g
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• Chili pepperto taste
• Saltto taste

Contains: gluten, celery,

Method

1. Bring a pan of water to the boil for the pasta.
2. Meanwhile, peel the onion, wash the celery and chop both finely; rinse and drain the cooked borlotti beans.
3. Heat the oil in a saucepan over medium-low heat and fry the celery and onion with the rosemary sprig and chilli for 5 minutes, until the onion is translucent.
4. Add the borlotti and the tomato passata, season with salt, remove the rosemary and cook over low heat for 15 minutes, until the sauce thickens; crush a few beans with the spoon to make it creamier.
5. Meanwhile, salt the water once boiling and cook the durum wheat sagne for 2 minutes less than the packet time; save a ladleful of the cooking water.
6. Drain the pasta into the saucepan and let it soak up the bean sauce for 2 minutes over medium heat, stirring and adding cooking water if needed, until al dente and well bound.