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Pettole abruzzesi with beans and pecorino sauce
ingredients
servings
3
Mixed pasta
250 oz
Borlotti beans
200 oz
Canned tomato sauce, with salt
200 oz
Pecorino cheese
20 oz
Garlic
1 wedge
Chili powder
1 teaspoon
first courses from Italy - Abruzzo
Pettole abruzzesi with beans and pecorino sauce
Pettole abruzzesi with beans and pecorino sauce
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Here I am with a new strictly vegetarian recipe that could be transformed into a vegan. Those who follow me know that I spent my last summers in Abruzzo, a little-known region but rich in natural and artistic beauties like all our beautiful Italy of the rest- but also rich in gastronomic history. Abruzzese cuisine is above all a meat cuisine; the mutton and lamb meat that I personally do not love is the main attraction.
preparation
step 1
In a pan with a little oil, brown the garlic then add the tomato sauce and cook for 5 minutes. Add the fresh beans that you have previously cooked in water, continue cooking for another 5 minutes, season with salt and pepper.
step 2
Meanwhile, cook the pettole. Season the pasta with the bean sauce, sprinkle with a generous handful of pecorino and the sweet pepper of Altino.
