Pasta e Fagioli (all'uccelletto)

20 min


In a large frying pan pour a little oil, add the peeled pressed garlic cloves, hot pepper flakes and sage leaves and let it brown briefly, then add the tomato sauce and let it shrink for a few minutes, always in low flame.

At this point add half of the cannellini, salt, pepper and add also the the vegetable broth you have prepared head. After 10 min remove the sage leaves and with an immersion blander cream everything, than add the second half of the beans

Cover with a lid and cook for about 15 minutes on medium heat.
Than add the ditalini pasta and your beans are ready to be served with drizzle of oil and shaved parmesan cheese


  • 1 can Cooked Cannellini beans
  • 200 gr Fresh tomato pure
  • 3 clove of garlic
  • 5-6 fresh sage leaves
  • Hot red pepper flakes (optional) EVO
  • about 500 ml of Vegetable broth
  • 200 gr ditalini pasta cooked al dente

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