The Italian parsley was still looking a bit beat up from the hail a few weeks, so went with curly parsley.
Pasta fagioli with arrabbiata sauce, lemony borlotti beans, parsley and Parmesan
Cook time: 40 minutes
Dice the onion.
Mince all the garlic. Half is for the arrabbiata sauce and the other half is for the beans.
Sweat the onion in a little oil for 3 minutes. Add half the garlic and cook for another minute.
Add the tinned tomatoes and the arrabbiata spice mix. Cook for 10 to 15 minutes, until slightly reduced.
Taste and add more salt or a pinch of sugar if needed, then blend well, and return to the pot.
Bring a large pot of water to boil with a good pinch of salt.
Remove the parsley leaves from the stalk and finely chop. Once you think it’s fine enough, keep chopping for another minute.
Cook the pasta for 10 to 12 minutes, until al dente.
While the pasta is cooking, prepare the beans.
Open and rinse the beans.
In a large pot or fry pan, cook the remaining garlic on medium-high heat in a good splash of oil for 20 seconds, stirring constantly. Add the beans and cook for another 2 minutes, or until hot.
Remove from heat and add the zest and juice of the lemon. Add the chopped parsley and a good pinch of salt. Taste and add more salt, if needed.
Remove the basil leaves from the stalk.
Strain the pasta and toss with hot arrabbiata sauce, rip in the basil leaves, add a good splash of olive oil and a pinch of salt.
Serve lemony beans on top of the pasta, topped with Parmesan.