Cavatelli: Cavatelli with Cannellini Beans

Name: Cavatelli: Cavatelli with Cannellini Beans (Cavatelli ai Fagioli)
Yield: Serve 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 80 ml of the beans’ cooking liquor (if home-cooked, use water if canned); 80 ml of the beans’ cooking liquor (if home-cooked, use water if canned); 2 cloves garlic, thinly sliced; 175 g cherry or baby plum tomatoes, halved; 175 g cherry or baby plum tomatoes, halved; a good pinch of crushed dried chilli flakes; 300 g cooked cannellini beans (drained weight); 50 g rocket (or 15 g parsley, or 10 basil leaves), chopped; 50 g rocket (or 15 g parsley, or 10 basil leaves), chopped; 50 g rocket (or 15 g parsley, or 10 basil leaves), chopped; 1 recipe ‘1–finger’ cavatelli, or 200 g dried cavatelli (distinctly inferior) extra virgin olive oil; 1 recipe ‘1–finger’ cavatelli, or 200 g dried cavatelli (distinctly inferior) extra virgin olive oil; 1 recipe ‘1–finger’ cavatelli, or 200 g dried cavatelli (distinctly inferior) extra virgin olive oil

Cavatelli ai Fagioli

Preparation info

Serve
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Ingredients

1 recipe ‘1–finger’ cavatelli, or 200 g dried cavatelli (distinctly inferior) extra virgin olive oil<

Main course
Starter
Vegetarian

Method

Time the pasta so it’s cooked a couple of minutes after the beans go into the pan. Heat 4 tablespoons of the oil in a wide pan, then add the garlic, tomatoes and chilli all at once. Fry over a high heat for just a minute or two, shaking the pan every few seconds. Add the beans and chopped rocket, along with their cooking liquor. Season with salt and pepper.

Drain the pasta and add to th