Cook Time
20 min
Yields
6 servings
This bean and pasta dish gets a new spin with fresh herbs and a hint of anchovy.
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ingredients
1 16
oz bag penne pasta
3
Tbsp olive oil
1
large onion, diced
2
large cloves of garlic, chopped
½
tsp chili flakes
3
plum tomato
1
tsp anchovy paste
½
cup Romano beans, soaked, and, cooked for 40 minutes
1
cup good quality chicken stock
½
bunch fresh basil, chopped
½
bunch fresh parsley, chopped
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directions
Step 1
Heat olive oil over medium heat and sauté onion until soft, about 4 minutes.
Step 2
Add the garlic and sauté for 1 more minute, until just golden.
Step 3
Add chile flakes, tomatoes, anchovy paste, cooked Romano beans and chicken stock.
Step 4
Bring to a boil. Reduce heat to low and simmer uncovered until reduced by half, about 5 minutes.
Step 5
Season with salt and pepper.
Step 6
Cook pasta in boiling water for about 10 minutes or until al dente.
Step 7
Drain pasta but do not rinse. Toss pasta with sauce.
Step 8
Sprinkle with parsley and basil.
Step 9
Adjust seasoning and serve immediately with freshly grated Parmigiano-Reggiano.