I share this simple dish that is one of my favorites.
You will need :
250g Borlotti Beans
1 teaspoon bicarbonate of soda
Borlotti beans: Soak overnight in water. Rinse and place in a pot. Cover in cold water and add one teaspoon bicarbonate of soda. Bring to boil. Simmer and cook on low heat, rolling boil , for 45 minutes. Drain the water.
500g pasta shells
Cook the pasta in plenty salted as per instructions on the pack. For the last 5 minutes of cooking time, drain and transfer into the sauce. Cook for the last five minutes, turn off and cover.
For the sauce you will need :
2 tablespoons olive oil, hold one back for garnish
6 large tomatoes with skin on, roughly chopped
1 large clove garlic, grated
1 large onion, peeled and thinly sliced
1 teaspoon chopped fresh rosemary
1 teaspoon lemon juice
1 can tinned tomatoes
1 spoon tomato purée
A measuring jug of water
1/2 cup wine
A pinch of dried rosemary
Salt and freshly ground pepper
For garnish: Around 10g per portion of pecorino cheese
A dusting of finely grated lemon rind
Put a spoon of olive oil in a large pot on moderate heat. Add together the onion, grated garlic and fresh tomatoes. Cook on low heat until they soften. If necessary top with water from your jug. Do not allow to dry up. Cook until the mixture softens up. Add the wine then the tinned tomatoes fresh rosemary and dried rosemary. Leave to reduce.
Stir in the extra parsley, stir. plate the pasta and add more Borlotti beans, lemon zest and parsley, top with local pecorino cheese.
I use Pasta Rummo, borlotti beans by Good Earth, fresh vegetables and herbs by Big Fresh, tinned tomatoes by Victoria Brand, dried herbs and spices by Schwartz, kitchenware by Tescoma, cheese by Experia the Deli.