Pasta E Fagioli

Name: Pasta E Fagioli
Ingredients: 1/2 pound red kidney beans dried; 2 ounces pancetta chopped; 1 each bay leaves; 1 each garlic cloves; 6 each sage leaves fresh; 2 each celery stalks; 2 medium onions chopped; 2 medium carrots chopped; 5 tablespoons olive oil; 6 cups water; 1/2 tablespoon thyme fresh; 1 tablespoon rosemary leaves fresh, finely chopped; 1 x salt; 1 x black pepper freshly ground; 1/4 pound tagliatelle fresh

15 ingredients

10 steps

Ingredients

1/2 pound red kidney beans dried
2 ounces pancetta chopped
1 each bay leaves
1 each garlic cloves
6 each sage leaves fresh
2 each celery stalks
2 medium onions chopped
2 medium carrots chopped
5 tablespoons olive oil
6 cups water
1/2 tablespoon thyme fresh
1 tablespoon rosemary leaves fresh, finely chopped
1 x salt
1 x black pepper freshly ground
1/4 pound tagliatelle fresh

Directions

1

Soak the beans overnight in cold water.
2

Drain beans and place in a casserole and cover with water.
3

Place in a preheated oven at 250 degrees F.
4

Add bay leaf, whole garlic, sage and 1 tablespoon olive oil.
5

Cover and bake for 1 1/2 hours.
6

Saute in a large saucepan, pancetta, carrot, celery, onion in 4 heated tablespoons of oil.
7

Pour in 6 cups of water, reduce heat and simmer for 1 hour.
8

In the meantime, remove the sage and bay leaf and puree half of the beans.
9

Add these and the whole beans with their liquid to the saucepan.
10

Bring to a boil and add the tagliatelle and when cooked, sprinkle in the rosemary and thyme and taste for seasoning of salt and pepper.