Pasta Fagioli

Ingredients for 2 servings:

• 2 stalk(s) Celery
• 150 g cocktail tomatoes
• 1 clove(s) garlic
• 1 large onion(s)
• 200 ml vegetable stock
• 1 can borlotti beans
• 1 can cannellini beans
• 3 tbsp olive oil
• 1 bay leaf
• 1 tsp, levelled sugar
• 50 ml white wine
• salt and pepper
• 200 g spaghetti (spelled spaghetti)
• 2 sprigs rosemary
• some basil leaves
• e.g. Parmesan
• e.g. chili flakes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

wintery, wholesome spaghetti variant

Slice the celery, quarter the cherry tomatoes, and finely dice the onion and garlic. Drain the beans. Heat oil in a sufficiently large pan and sauté the onion until translucent. Add the garlic and sauté briefly. Now add the tomato and celery pieces, as well as the bay leaf, and continue cooking for about five minutes, stirring occasionally. Sprinkle with sugar and caramelize lightly, then deglaze with the white wine. Once the white wine has completely reduced, add the vegetable stock and the beans and simmer for another four minutes. Meanwhile, cook the spaghetti for about five minutes. Do not cook for the full specified cooking time, as it will be reheated in the sauce later. Reserve about 100 ml of the pasta cooking water. Add the pasta and the reserved pasta water to the bean mixture. Mix in the finely chopped rosemary and basil. Season with salt and pepper. Divide the pasta mixture among plates, sprinkle with rosemary, Parmesan cheese, and chili flakes, if desired, and serve. 710 kcal per serving.