Sgranare i fagioli se sono freschi, oppure, se si utilizzano quelli secchi, metterli in ammollo in acqua fredda per 12 ore, quindi sciacquarli bene prima dell’utilizzo.
Cuocerli in abbondante acqua non salata per 2 ore. A questo punto, frullarne la metà e tenere da parte separatamente dai fagioli interi.
In un tegame a bordi alti scaldare un goccio abbondante di olio e rosolarvi dolcemente lo spicchio di aglio schiacciato, la salvia e il rosmarino, quindi aggiungere la parte frullata di fagioli e circa 1,5 l di acqua, la polpa di pomodoro e salare leggermente.
Cuocere per 30 minuti, quindi aggiungere i fagioli interi e, quando mancano 10 minuti a fine cottura, unire anche la pasta.
Solo a fine cottura aggiustare di sale e pepe e finire con un goccio di olio extravergine a crudo.
Pasta e fagioli
RSI Food 20.11.2018, 13:50
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