Fileja with tomatoes and beans
--- Nonna Angela ---
Ingredients:
10 ounces dried cannellini beans
1 pound "00" flour
2 tablespoons extra-virgin I olive oil
3 cloves garlic, minced, divided
1/2 teaspoon red pepper flakes
2 cups canned San Marzano tomatoes
salt
1 teaspoon Italian dry oregano,
1 ounce shaved Parmigiano Reggiano for garnish
1 pound "00" flour
2 tablespoons extra-virgin I olive oil
3 cloves garlic, minced, divided
1/2 teaspoon red pepper flakes
2 cups canned San Marzano tomatoes
salt
1 teaspoon Italian dry oregano,
1 ounce shaved Parmigiano Reggiano for garnish
Preparation:
Place the beans in a pot, and add enough water to cover: cook on low heat for at least 2 hours, adding more water if necessary.
Meanwhile, prepare the pasta: mound the flour on a work surface, and add enough water to form a malleable dough. Knead until smooth and homogeneous. Cover with a cloth, and set aside for 30 minutes. Knead again for several minutes. Take a small piece of dough, and use your hands to make a short rope, about 3 inches long and 1/4 inch in diameter. Repeat with the remaining dough. Roll each piece around a skewer, knitting needle or a dry plant stick (danaco) to form the fileja (a loose fusilli shape), rolling quickly the stick with your hands on a flat surface. Set the pasta aside for 30 minutes.
Meanwhile, prepare the pasta: mound the flour on a work surface, and add enough water to form a malleable dough. Knead until smooth and homogeneous. Cover with a cloth, and set aside for 30 minutes. Knead again for several minutes. Take a small piece of dough, and use your hands to make a short rope, about 3 inches long and 1/4 inch in diameter. Repeat with the remaining dough. Roll each piece around a skewer, knitting needle or a dry plant stick (danaco) to form the fileja (a loose fusilli shape), rolling quickly the stick with your hands on a flat surface. Set the pasta aside for 30 minutes.
In a skillet over medium heat, warm the olive oil. Add 2 cloves of minced, garlic and the red pepper flakes, and cook for 1 minute. Meanwhile, place the canned tomatoes in a bowl, and crush with your hands. Add to the skillet, and cook for 30 minutes on low heat. Season with salt and the oregano, and cook for additional 5 minutes, adding water if it is too dry.
Bring a pot of water to a boil. Add salt and the fileja, and cook until al dente. Drain and transfer to the skillet with the sauce. Add the beans, and toss. Garnish with shaved Parmigiano Reggiano and extra virgin olive oil.
Serves 4
