Ingredient: Le Veneziane Ditalini Pasta

Ditalini e Fagioli

Le Veneziane Gluten Free Ditalini Pasta works perfectly in this rustic Italian dish. Translated simply as ‘Pasta & Beans’, it traditionally uses up pieces of broken pasta. The dish bursts with classic flavours and the pasta is kept beautifully al dente.

We used this recipe from Rachel Roddy as our inspiration.

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Ditalini e Fagioli
Gluten and wheat free, just leave out the parmesan to keep it dairy free.
Course Main Dish, Starter
Cuisine Italian
Servings
People
Ingredients
  • 110 g Le Veneziane Ditalini Pasta
  • 250 g Tinned borlotti beans
  • 3 tbsp Extra virgin olive oil we used garlic infused oil
  • 2 Sprigs Fresh rosemary
  • 300 g Fresh tomatoes
  • Salt and black pepper to taste
  • 110 g Le Veneziane Ditalini Pasta
Course Main Dish, Starter
Cuisine Italian
Servings
People
Ingredients
  • 110 g Le Veneziane Ditalini Pasta
  • 250 g Tinned borlotti beans
  • 3 tbsp Extra virgin olive oil we used garlic infused oil
  • 2 Sprigs Fresh rosemary
  • 300 g Fresh tomatoes
  • Salt and black pepper to taste
  • 110 g Le Veneziane Ditalini Pasta
Instructions
  1. Drain and rinse the beans. (If you wish to use dried beans, first soak them for 12 hours and cook until tender).
  2. Fry the rosemary, gently, in the olive oil until fragrant.
  3. Chop the tomatoes, add to the pan, cook for 10 minutes on a moderate heat, until soft and saucy.
  4. Add the beans and a ladle of water, continue to cook for 10 minutes.
  5. Blend half the soup with a hand-held blender.
  6. Add 2-3 more ladles of water, and the pasta, cook until al dente.
  7. Serve with a drizzle of olive oil and some parmesan shavings.
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