PASTA WITH FAGIOLI AND NDUJA OIL BY CHEF DANNY RUSSO

  Time: about 30 minutes
  Difficulty: moderate
  Serves: 10 people

  INGREDIENTS

• 400 gr tinned Borlotti Beans

• 500 mls olive oil

• 60 gr onions, diced

• 2 each Garlic Cloves, crushed and chopped

• 1 sprig rosemary

• 2 L vegetable stock

• 4 each tomato salad, skinned, and diced

• 80 gr pancetta

• 150 gr tubetti pasta

• 60 gr Nduja Paste

• 1 piece juice and zest of lemon

• 100 mls EVO

METHOD

Drain the borlotti beans and puree half and keep the other half whole. In a small pot, over low heat, add the EVO and Nduja paste together and slowly heat, allowing the flavours to combine and develop. In a separate pot sauté the onions, garlic and rosemary until the onions are translucent. Add the pancetta and tomatoes and cook until the tomatoes have broken down then add the stock, pureed beans & whole beans. Add the pasta then allow to cook until ready. Approx. 30mins. Season and remove piece of pancetta. Drizzle with the Nduja oil and serve