Cortecce with beans and tomato sauce

Ingredients for 4 servings:

• 350 g pasta durum wheat cortecce
• 800 g tomatoes, peeled from the can
• 6 tbsp olive oil
• 300 g green beans (frozen)
• 300 g beans, thick (frozen)
• 1 bulb(s) garlic, young and fresh
• 100 g Italian cheese (Pecorino, Parmesan or similar)
• 100 ml vegetable stock
• 1 tbsp paprika powder, sweet
• 2 tbsp tomato paste
• 2 onions
• Sugar
• Cayenne pepper
• Salt
• 2 bay leaves

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

without meat and without fish

First, defrost the frozen vegetables. Grate the cheese and set aside. Peel the onions and dice them into small pieces. Heat 3 tablespoons of oil in a pan and fry the diced onions until translucent. Then add the tomato paste, bay leaves, and paprika to the pan and sauté for a few minutes while stirring. Roughly chop the canned tomatoes and add them to the pan. Reduce the heat, season the tomato sauce generously with salt, sugar, and cayenne pepper, then cover the pan and simmer the sauce over low heat for half an hour. Remove the garlic cloves from the bulb and peel them. Heat the remaining olive oil in a pan, fry the garlic, add the broad beans and bean kernels to the pan, top up with stock, add a little more salt if desired, and let the beans simmer gently for about 20 minutes. Cook the pasta in boiling salted water for 15 to 20 minutes until al dente, drain, and toss well with the grated cheese and tomato sauce. Serve on a warmed platter. Place the beans on the pasta, top with hard cheese, if desired, and serve immediately.