0

Ditalini e Fagioli

By: :Lavida Food

Translated simply as ‘Pasta & Beans’, Ditalini E Fagioli traditionally uses up pieces of broken pasta, Le Veneziane Gluten Free Ditalini Pasta works perfectly in this rustic Italian dish. The dish bursts with classic flavours and the pasta is kept beautifully al dente.

We used this recipe from Rachel Roddy as our inspiration.

Ditalini e Fagioli

Name: Ditalini e Fagioli
Yield: 2
Ingredients: 110 g Le Veneziane Ditalini Pasta; 250 g Tinned borlotti beans; 3 tbsp Extra virgin olive oil we used garlic infused oil; 2 Sprigs Fresh rosemary; 300 g Fresh tomatoes; Salt and black pepper to taste; 110 g Le Veneziane Ditalini Pasta

Rated 5 stars by 1 users

Servings

2 People

Author:

Lavida Food

Gluten and wheat free, just leave out the parmesan to keep it dairy free.

Ingredients

110 g Le Veneziane Ditalini Pasta
250 g Tinned borlotti beans
3 tbsp Extra virgin olive oil we used garlic infused oil
2 Sprigs Fresh rosemary
300 g Fresh tomatoes
Salt and black pepper to taste
110 g Le Veneziane Ditalini Pasta

View Cart (0) Checkout

Directions

Drain and rinse the beans. (If you wish to use dried beans, first soak them for 12 hours and cook until tender).
Fry the rosemary, gently, in the olive oil until fragrant.
Chop the tomatoes, add to the pan, cook for 10 minutes on a moderate heat, until soft and saucy.
Add the beans and a ladle of water, continue to cook for 10 minutes.
Blend half the soup with a hand-held blender.
Add 2-3 more ladles of water, and the pasta, cook until al dente.
Serve with a drizzle of olive oil and some parmesan shavings.

12.April.2021

Start typing and hit Enter

Shopping Cart

Pasta & Gnocchi

Crispbread & Breadsticks

Snacking

Gluten Free Crisps

Protein Powder

Cereal

Liberto

Le Pain des Fleurs

Molino Di Ferro

Semper