Tortiglioni Alla Carracci
From PastaToscana 13 years ago
- 35 to make
- Serves 6
A Pasta dish prepared in honour of Annibale Carracci, born in Bologna in 1560. He painted the famous “Mangia fagioli” (the bean-eater)
Ingredients
- 500 grammi of tortiglioni shopping list
- 2 tablespoons of oil shopping list
- Three garlic cloves shopping list
- tomato paste or tomato sauce shopping list
- sage shopping list
- rosemary shopping list
- 600 g.Cannellini beans shopping list
- Brot shopping list
How to make it
- Boil the cannellini beans in salted water.
- Place the oil in a pan and add the unpeeled garlic cloves, two sage leaves, a sprig of rosemary and let brown.
- Remove the garlic and add one tablespoon of tomato paste or ½ glass of tomato sauce.
- Let simmer for about 10 minutes and then add the drained beans.
- Cover with water and broth.
- Bring to a boil and let cook another 10 minutes. In the meantime cook the pasta “al dente”.
- Drain and add the pasta to the pan containing the sauce with the beans and let simmer for about 5 minutes.
- If you prefer a stronger taste, substitute the oil with some chopped lard or bacon… Buon Appetito!!
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