Pasta and Beans: Pasta e Fagioli Recipe by Valentino Restaurants | Valentino Restaurant Group

Ingredients

• one pound fresh borlotti beans (or dried beans soaked overnight in water)
• half glass red wine
• Rosemary
• 4 oz cherry tomatoes (or large tablespoon tomato puree)
• 2 oz carrots
• 2 oz onions
• 2 garlic cloves
• 1 spoon extra virgin olive oil
• 1 oz Oregano
• 2 oz. basil, plus extra leaves for garnish
• 2 spoons grated Parmigiano
• Pinch of chile pepper (peperoncino)
• 1/2 lb fettuccine or crumbled malfatti