Pasta e Fagioli Con Salsa Xcatic

Updated: Feb 5

DO NOT ASK YOUR CHILDREN TO STRIVE FOR EXTRAORDINARY LIVES, SHOW THEM THE INFINITE PLEASURE IN THE TOUCH OF A HAND, AND MAKE THE ORDINARY COME ALIVE FOR THEM, THE EXTRAORDINARY WILL TAKE CARE OF ITSELF. William Martin


Simple, Nourishing, and full of joy itself. This one is HOT


Ingredients:


Salsa Xcatic:


12 Cloves Garlic, unpeeled

12 Habanero Chillies

½ Grapefruit, juice

½ Blood Orange, Juice

1 Lime, Juice

Sea Salt to taste


Pasta e Fageoli:


50ml Olive Oil

1.5 Litres Vegetable Stock

1 Onion, diced

2 Carrots, diced

2 Sticks Celery, diced

1 tbsp Tomato Puree

5 Sundried Tomatoes, chopped small

1 400g Tin Chopped Tomatoes

1 400g Tin Borlotti Beans

150g Ditalini Pasta

Small Bunch Fresh Basil

Vegan Parmesan to serve

Cracked Black Pepper to taste

Method:


1. Begin with the salsa. Thread the garlic onto a skewer and char over an open flame until very charred. This can also be done in a dry pan. Peel away the skins.

2. Repeat with the chillies, allow to cool then pull the stems away and discard.

3. Add all ingredients to a pestle and mortar along with a pinch of salt and pound to a paste. Stand for 15 minutes then taste, adjust the seasoning, and set aside.

4. For the soup. Heat the oil in a wide sauté pan over a medium heat, add the carrot, onion and celery and reduce the heat to very low. Cook for 25-35 minutes or until reduced, sweet and very tender.

5. Add the sundried tomatoes and tomato puree and cook fort 2 minutes to cook out the raw flavour.

6. Add the borlotti beans, including their liquid and the stock, bring to a boil.

7. Add the pasta and cook for 10-12 minutes or until tender.

8. Mix through 5tbsp of the salsa then taste, adjust the seasoning, then serve in bowls with the fresh herbs and extra salsa to garnish.

9. Just perfect!