Tagliatelle with Borlotti Bean Sauce
Ingredients
- Ingredients
- 250 grams dried Borlotti bean
- 1 Herb bouquet (50 grams leek, 80 grams carrot, 50 grams onion, 1 bay leaf, parsley stems)
- 1 garlic clove
- 80 grams onions
- 50 grams Celery
- 80 grams Bacon
- 2 Tbsps olive oil
- 250 milliliters puréed Tomatoes
- salt
- peppers
- 100 grams Red Tomatoes
- 100 grams yellow Tomatoes
- 1 handful Arugula
- vegetable stock (around 100 ml) (approximately 1/2 cup) (optional)
- 350 grams Tagliatelle
- Parmesan
Preparation steps
For the sauce: Soak the beans in cold water overnight. Drain the beans, transfer to a large saucepan, cover with cold water, add the herb bouquet and simmer until tender, around 40-50 minutes. Drain. Peel the garlic and onion and chop finely. Trim the celery and chop finely. Dice the bacon. Heat the oil in a saucepan, add the onion, garlic, celery and bacon and sweat until the onion is translucent. Add the tomato purée and season with salt and pepper. Blanch the red and yellow tomatoes, rinse under cold water, peel and remove the seeds. Strain the juice into the sauce and cut the flesh into cubes about 0.5 cm (approximately 1/4 inch). Add the beans and tomato flesh to sauce and simmer for 5 minutes.
Meanwhile, cook the tagliatelle in boiling salted water until al dente. Drain.
If the sauce is too thick, stir in the vegetable stock to thin. Add the drained noodles and toss to combine.
Serve the pasta garnished with arugula and freshly grated Parmesan cheese.
