Ingredients
- 1.1 lbs piattelli beans (flat white beans)
- 7 oz cavatelli pasta
- 3½ oz mirepoix (diced celery, carrot, and onion)
- 1 garlic clove
- 1 teaspoon tomato paste (optional)
- 1 bay leaf
- 1 sprig rosemary
- Extra virgin olive oil, as needed
- Coarse salt, to taste
- Black pepper, to taste
Preparation
Start by soaking the dried beans in cold water for at least 8 hours. After soaking, drain and rinse them well.
In a pot, sauté the diced vegetables (soffritto) in olive oil with the garlic clove, bay leaf, and tomato paste until softened.
Add the beans and a pinch of coarse salt. Pour in water to cover the beans by about twice their depth and bring to a boil. Lower the heat and simmer until the beans are tender, adding more hot water if needed during cooking.
Once the beans are soft, use an immersion blender to partially purée some of them right in the pot - this will thicken the sauce while leaving most of the beans whole.
Bring back to a boil, add the cavatelli and cook until al dente. Turn off the heat, cover, and let it rest for a minute to allow the flavors to meld.
Serve with a drizzle of extra virgin olive oil, chopped fresh rosemary needles, and freshly ground black pepper to taste.
