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Pasta e Fagioli | Creamy Italian Classic
(0)
25 min
Quick
Knuspr-Küche
Cremige Pasta e Fagioli: Der italienische Seelenwärmer mit zarten weißen Cannellini-Bohnen, aromatischem Rosmarin und feinem Parmesan – in nur 25 Minuten zubereitet.
Ingredients
Preparation method
Peel and finely chop the garlic cloves. Wash the fresh sprig of rosemary, shake it dry, and finely chop the needles. Drain the white beans in a colander and rinse briefly with cold water.
Heat the extra virgin olive oil in a large pot or deep sauté pan over medium heat. Add the chopped garlic and rosemary and gently sauté for 1–2 minutes until fragrant (do not let them brown).
Stir in the tomato paste and sauté lightly for about 1 minute while stirring constantly to release its rich roasted aromas. Then add the rinsed white beans.
Chef's tip
For the traditional consistency, lightly mashing part of the beans is the secret: the released starch combines with the broth and pasta water to create a wonderfully velvety sauce without any cream.
If you have a leftover Parmesan rind in the fridge, you can add it to the broth while simmering – this gives the dish an even deeper, hearty umami flavor.
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