Ingredients - Serves 6
- 5 cups raw penne pasta or any other similar pasta (macaroni, spiral, bowtie)
- 2X400 g cans borlotti beans (or butter beans or cannellini beans) or 1 cup dried borlotti beans, soaked overnight and cooked
- 1 medium-sized (or 200 g) onion, chopped
- 1 medium-sized (or 150 g) carrot, cubed
- 1 small (or 150 g) zucchini (or courgette), cubed
- 3 cloves (or 10 g) garlic, chopped
- ½ cup white wine, optional
- 2 tbsp extra virgin olive oil
- 2 cups passata (or tomato sauce for cooking)
- 1 tbsp dried basil
- 1 tsp paprika, optional
- 6 cups vegetable stock or water
- Salt, to taste
- ground black pepper
- grated parmesan or a dollop of ricotta, optional
Steps
- Heat olive oil in a pot. Saute onions and garlic till the onions are soft and translucent
- Add carrots, zucchini, dried basil and white wine
- Let the alcohol burn off and add the beans, paprika, passata and stock. Bring to a boil
- Season with salt and black pepper and add the pasta
- Boil till the pasta is cooked completely but still has a bite to it
- Garnish with sprinkled parmesan or a dollop of ricotta and serve hot
By Sirisha Tadimalla on