White beans and prosciutto pasta
The white beans are crushed to make them thicker.
How to make it
1
Chop the prosciutto into 7-8mm shredded pieces and the onions in roughly finely. Chop the garlic, split the chili peppers in half and release the seeds.
2
Boil water in a pot, add salt, and boil the penne (approximately: as shown. Boil for 13 minutes here).
3
Put A on low heat and when the garlic turns golden brown, add the onion.
4
Once the surface of the onion is clear, add the prosciutto, fry for 2-3 minutes, then add the white beans and mix them while crushing half of them. Add B and turn off the heat.
5
Once the penne is cooked, heat [4] again, add the penne and olive oil, tangle them, and serve in a bowl.
Materials 1 person
-
[Boil spaghetti]
- Pennedy
- 60g
-
- For boiling water
- 3 liters
-
- 1% salt content relative to salt water
- 30g
-
- Canned white beans
- 110g
-
- Prosciutto
- 15g
-
- Onion
- 30g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Chop garlic
- 1 piece
-
- Red chili pepper
- 1 bottle
-
[B]
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Penne's boiled juice
- 50ml
-
- parsley
- 1 tablespoon
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
[PR]
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