Pasta and Beans - Pasta e Fagioli

14 oz. dried borlotti beans

1 sprig rosemary

2 cloves garlic

Salt & pepper

3 tbsp. Passatta

3 1/2 oz. maltagliati (diamond-shaped irregular pasta) extra virgin olive oil

Method

Soak the beans in cold water for about 12 hours, put a quarter of the water in which they have soaked in a pot, add the beans, a pinch of salt, the rosemary and the garlic cloves.

Cover the pot with a lid, bring to a boil and cook over low heat for about 2 hours.

Remove the rosemary and the garlic, mash the beans and put them back in the pot, add more salt, if needed, and a pinch of pepper. Add the passatta to the pot. Add water, if necessary. Bring to a boil and put in the pasta.

Cook over a low heat, stirring often.

Add water during the cooking, if necessary. Serve the pasta and beans with olive oil poured over.