I was craving pasta e fagioli but didn’t find borlotti beans for sale this entire year. One substitution led to another, and this was the result.
- 1 teaspoon cooking oil
- 1 onion
- 3 cloves garlic
- 5 plum tomatoes
- 1 sprig fresh rosemary
- 6-10 cups of water
- 1 teaspoon vegetable bouillon powder
- 30 pieces of okra
- 400 grams pasta (I used egg-free pasta in a shell shape)
- 800 grams (cooked weight) butter beans, cooked
- salt to taste
Dice the onion and mince the garlic. In a deep pot, over low heat, cook the onion and garlic in the cooking oil.
While the onion is cooking, bring water to boil. Blanche the tomatoes by putting them in the boiling water for a minute, then rinsing them under cold water. Peel of the skin and dice the tomatoes. When the onion is soft, add the diced tomatoes to the pot and bring the heat to medium. Stir regularly to prevent burning.
While the tomatoes are cooking, remove the ends of the okra and chop them into pieces.
When the tomato has cooked down to a paste, add the water, bouillon and rosemary. Use more water if you prefer a slight amount of soupy liquid, as in my photo, or less if you would like all the water absorbed. Turn up the heat and bring the liquid to a boil without using a lid.
Add the pasta and okra to the boiling water. Let it boil, uncovered, for 8-10 minutes, until the pasta and okra are cooked. In the last 2 minutes of cooking, add the beans.
Remove from the heat and season to taste with salt. Remove the rosemary stem before serving.