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Vegetarian
Recipes - Cavatelli with Beans and Wheat Recipe
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Cavatelli with Beans and Wheat
Recipe
Ingredients
Serves 6-8
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2 cups/250 g dried beans, soaked overnight and drained
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2 cloves garlic
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1 stalk celery, finely chopped
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2 firm-ripe tomatoes, coarsely chopped
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1 cup/180 g pearl barley
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4 tbsp extra-virgin olive oil
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4 leaves fresh basil, torn
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1 cup/250 g chopped tomatoes
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1 lb/500 g cavatelli
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salt to taste
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1/2 cup/50 g freshly
grated Parmesan cheese
Method:
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Cook the bean in
a large pot
of salted, boiling water with 1 clove of garlic, celery,
and the coarsely chopped tomatoes until tender, about 1
hour.
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Stir in 2 tablespoons of oil and set aside.
Cook the pearl barley in 3 cups
(750
ml) salted water for 25-30 minutes, or until tender.
Drain and set aside.
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Finely chop the remaining clove of garlic.
Sauté the
basil and garlic in the remaining oil in a large frying
pan until the garlic is pale gold.
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Stir in the canned tomatoes and cook for about 20
minutes, or until the tomatoes have reduced.
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Cook the pasta in a large pot of salted, boiling water
until al dente.
Drain and add to the pan with the sauce.
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Mix in the
beans and wheat.
Sprinkle with the Parmesan and serve hot.
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