Bacon, beans and tomato go really well together. I think borlotti beans are called pinto in the states. I used pancetta but any good quality, dry-cured bacon would do just as well.
Serves 4
300 grams gnocchetti sardi (small shells)
200 grams fresh borlotti beans (or any other kind you can find – it will be much quicker if you use tinned beans but fresh give a much better texture)
200 grams pancetta — cubed
1 medium onion
300 grams tomatoes, peeled, seeded and chopped – tinned are also good
1 handful fresh parsley leaves
1 handful fresh basil leaves
40 grams parmesan cheese
- Fry the pancetta until coloured.
- Chop the parsley, basil and onion together. Add to the pan with the pancetta
- After a few minutes, add the tomatoes
- Add the beans and cook over a medium heat until the beans are tender. (30 or 40 minutes for fresh)
- Cook the gnoccheti until al dente
- Mix with the bean sauce, top with parmesan and serve
PS If you are using tinned beans, cook the sauce for 15-20 minutes and add the beans at the end.
