This recipe wont get any likes on Instagram.
Brown whole wheat pasta and white beans in broth are not colorful enough.
A classic from Napoli. But there are many different ways to prepare it. This is a rustique way to cook.
You do not need a lot, just a can of white beans and a little other stuff. A potato masher is a must, because a stick blender makes the mush too fine.
Recipe for 2:
1 450g can of white beans
180 ml veg stock
2 shallots
3 cloves of garlic
A small piece of yellow bell pepper
Bunch of flat leaf parsley
Dried thyme
Salt and pepper
Olive oil
220 g whole wheat pasta
Pecorino cheese
Cook the pasta in boiling salted water.
In a second pot heat up some olive oil and saute onions, garlic and bell pepper.
Drain the beans and rinse the slime off. Cook with the onions.
Season well.
Pour in the veg stock and cook for 3 min. Use the masher and make a rough blend. There should be some whole beans left.
Chop parsley and add it. Bind the sauce with some grated pecorino and give some on top when serving.
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