1 cup dried borlotti or cranberry beans, soaked overnight or quick-soaked and drained八度網上論壇)vo,G8VF?O
Salt
9bb/w&z_XR八度網上論壇1/4 cup extra-virgin olive oil, plus more for serving
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U*ks+o_2 garlic cloves, minced八度網上論壇?n:o$^'zTaxU
1 tablespoon tomato pasteforum.8cyber.comgND$E8GtW
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8 cherry tomatoes, halved
z'?'ea%d\+^t1 pinch dried oregano6_&Vdua8U.x;\
1/2 pound tubetti, mezzi rigatoni or other pasta
[n'x$ey1`12 pitted oil-cured black olives
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{-`m#DTFreshly grated Pecorino Romano cheese, for serving m)`:pjcYGy
Nutrition InfoServing size: 4 servingsforum.8cyber.comU}a
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Calories: 552 kcal3g9[n0]v#ZL,d
Carbohydrates: 75 g
h0uV,{9Y(cd;H+p八度網上論壇Dietary Fiber: 14 gforum.8cyber.combOm&g(]lv
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Fat: 19 g
)A(EQ6{7vRgProtein: 19 g
j7bg5D#b^7ZSugars: 5 g
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In a medium saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until tender, about 2 hours. Keep adding water as necessary so the beans are always submerged in 1 inch of water. Remove them from the heat and season with salt. Drain the beans, reserving the cooking liquid.e;dM$ZxA4[VUz
Heat 1/4 cup of the olive oil in a large saucepan. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the cherry tomatoes and oregano and cook for 3 minutes. Add the beans and 1/4 cup of their cooking liquid and simmer for 5 minutes. Add 1/4 cup more of the bean cooking liquid and simmer for 3 minutes. Season with salt.八度網上論壇3O6j,D_~ s
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain well.
+Pe3sd1x9G%@Ei八度網上論壇Add the pasta to the beans along with another 1/2 cup of the cooking liquid. Simmer for 1 minute and add the olives. Add more cooking liquid if necessary to coat the pasta and beans with a sauce. Ladle into bowls and serve, passing the pecorino and olive oil at the table. {Y@eR
Yield: 4 servings (Serving size: 4 servings)