1/2 pound dried borlotti beans
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, minced
2 sprigs fresh rosemary, leaves finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 14-ounce can pomodori pelati (whole peeled tomatoes)
8 ounces ditalini pasta
Parmesan, for sprinkling
wt.spazzatura
I loved the show Extra Virgin and wanted to make their pasta e fagioli soup. I didn’t have the borlotti beans so I used cannelini beans. It is so delicious and authentic. It is 5 stars all the way!! Such a wonderful show with real Italian recipes.
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