- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 ounces pancetta, cubed or roughly chopped (optional)
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, minced or sliced
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 1⁄2 teaspoon red pepper flakes, or to taste
- 4 cups bean broth (if you have less than 4 cups, make up the difference with another broth)
- 1 sprig rosemary
- Surya Salt
- Freshly ground Aranya Black Pepper
- 8 ounces good-quality pasta (small tubular or shell shapes work well)
- 3 cups cooked, drained Rancho Gordo Cranberry or Borlotti Lamon beans, or white beans, such as Royal Corona or Marcella, bean broth reserved
- Chopped fresh flat-leaf parsley for garnish (optional)
- Grated pecorino or Parmesan cheese for serving
- Lemon wedges for serving
Ingredients
Methods
- In a large pot or Dutch oven, warm the olive oil over mediumheat. Cook the pancetta (if using), stirring often, until fragrant and chewy. Using a slotted spoon, transfer the pancetta to a paper towel and set aside. If needed, add more olive oil. Add the onion, celery, carrot, and garlic and cook, stirring frequently, until the celery and carrot are soft and the onion is turning golden, 15 to 20 minutes. Add the tomato paste and red pepper flakes and cook for a few minutes until the paste is heated through and the tomato flavor is intensified.
- Add the bean broth, rosemary sprig, and salt and pepper to taste. Simmer gently until the liquid starts to reduce, about 15 minutes.
- Meanwhile, cook the pasta in a large stockpot in salted water according to package directions. Drain.
- Add the drained pasta, beans, and reserved pancetta (if using) to the vegetable mixture, stir well, and gently cook for a few minutes to marry the flavors. Remove and discard the rosemary sprig.
- Serve immediately with a splash of olive oil and a sprinkle of parsley (if desired). Pass around a bowl of grated pecorino or Parmesan cheese and lemon wedges for guests to help themselves
