- 500 g borlotti beans, soaked overnight
- 2 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 1 celery stalk, chopped, leaves reserved, to serve
- 1 cup basil, chopped, plus extra, to serve
- 2 x 750 ml jars passata
- 250 g ditalini pasta or other small tube-shaped pasta
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Start this recipe a day ahead to soak the beans.
Soaking time overnight
Drain beans, then place in a saucepan of boiling salted water. Reduce heat to low and simmer for 15 minutes or until soft.
Meanwhile, heat oil in a pan over medium heat. Cook onion and garlic for 3 minutes or until golden. Add celery, basil, passata and 125 ml water. Bring to the boil, then reduce heat to low and cook for 5 minutes or until slightly reduced. Add beans and season with salt and pepper.
Cook pasta in a pan of boiling salted water until al dente. Drain, reserving 80 ml water, and add pasta and water to sauce. Cook for a minute to heat through. Serve with celery leaves and extra basil.
Photography by Alan Benson.