The orecchiette with bean sauce is a hearty, simple, typical Apulian dish, nutritious and healthy, especially suitable for the winter season but it can be enjoyed all year round.
I cook these beans and prepare this tasty pasta less frequently in spring/summer.
I often use pre-cooked beans for quick recipes, handy to make when you’re in a hurry, like when you come back from the sea, and also for preparing good cold salads.
Besides, this is a good, complete main dish.
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz Orecchiette
- 1.7 cups Tomato passata
- 14 oz Cannellini beans
- as needed Extra virgin olive oil
- 3.4 fl oz Red wine
- 1 clove Garlic
- Onion (One medium)
- as needed Parsley
- as needed Salt
- as needed Black pepper (Ground)
Tools
- Pot
- Pan
Preparation
In a pan, brown the garlic with the onion in extra virgin olive oil (three/four tablespoons), and then add the pre-cooked cannellini beans.
Then pour in half a glass of red wine and let it evaporate.
Then add the tomato passata, finely chopped parsley, salt, and pepper.
Cook the ragù for about thirty minutes over low heat, stirring occasionally during cooking, and check if it dries out and needs a little water added.
Meanwhile, boil the orecchiette in a pot of water until al dente for about thirteen minutes from boiling (for homemade ones, it takes less time, 7/8 minutes maximum), drain them, and toss with the good ragù.
Finally, serve the orecchiette with bean sauce in hot plates or in the characteristic heated terracotta dishes.
Orecchiette with Bean Sauce
Tip for the orecchiette with bean sauce recipe:
Heat the terracotta dishes before serving with the pasta.
Prefer fresh pasta and when you have time, prepare the orecchiette by hand. In this case, the pasta cooks in less time. It takes only 6/7 minutes.
However, from half of the beans, you can make a cream by blending them in a food processor.
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