Modern Pasta E Fagioli

Recipe Ingredients

2 cups	320g / 11oz	Cooked kidney or borlotti beans
4 tablespoons	60ml	Virgin olive oil
4 oz	113g	Pancetta - cut 1/8" dice
1 oz	28g	Red onion - finely chopped (medium)
4		Garlic cloves - thinly sliced
1/4 cup	10g / 0.4oz	Finely-chopped flat-leaf parsley
1/2 cup	118ml	Basic tomato sauce - see * note
1 cup	237ml	Chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2		Basic fresh egg pasta - see * note
4 oz	113g	Extra-virgin olive oil

Recipe Instructions

* Note: See the "Basic Tomato Sauce" and "Basic Fresh Egg Pasta" recipes which are included in this collection.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Puree beans in a food processor until smooth and set aside.

In a soup pot, saute pancetta and onion in virgin olive oil until translucent, about 7 to 8 minutes. Add garlic and parsley and cook 3 to 4 minutes until garlic is light brown. Add bean puree, Basic Tomato Sauce and chicken stock and bring to a boil. Simmer 5 minutes and season with salt and pepper.

Roll and cut the Basic fresh egg pasta dough into tagliatelle and break into 2-inch long pieces. Drop broken pasta into boiling water and cook until al dente, 45 to 60 seconds. Drain in a colander over sink and pour into the soup mixture. Stir to mix well. Serve hot or cold, drizzle with 1 ounce extra-virgin olive oil over top.

This recipe yields 4 to 6 servings.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5643)

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