Pasta and beans with cherry tomatoes It’s a very different recipe than usual. Fresher and lighter, it is far from the traditional pasta with beans that we are used to making. But the beans are always good, however you cook them. The cold is coming and our lunches are getting richer legumes, which are the basis of the Mediterranean diet. There is no shortage of proteins and carbohydrates. But you also need a good dose of vegetables. So the cherry tomatoes take over, giving flavor and perfectly accompanying the beans. Simple to prepare, here is the recipe for an excellent daily meal.
Pasta and beans with cherry tomatoes
- cherry tomatoes 200 g
- pre-cooked borlotti beans 125 g
- extra virgin olive oil 1 tbsp
- garlic 2 cloves
- rosemary 1 sprig
- black pepper
- pasta 160 g
The first thing to do to prepare pasta and beans with cherry tomatoes is to wash the cherry tomatoes, remove the stem, cut them in half and place them in a colander. Add a pinch of salt and mix. So leave them alone the vegetation liquid for 5 minutes. If you choose to use canned beans, drain them from the governing liquid and pass them briefly under fresh running water. Place the extra virgin olive oil, garlic, cherry tomatoes and well-washed rosemary leaves in a pan. Bring to the heat and cook on a high flame for a couple of minutes, stirring often with a wooden spoon.
Add the beans, a pinch of salt, a grind of pepper and amalgamate. Cook uncovered for a couple of minutes over medium heat. mixing occasionally. Turn off, cover and keep aside. Boil the pasta in plenty of salted water and, just before draining it, add half a ladle of cooking water to the sauce pan. Turn the heat back on under the seasoning and skip the pasta drained over high heat in the pan for a few minutes, stirring frequently. Your pasta and beans with cherry tomatoes ready. Enjoy your meal.
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