Equipment
Ingredients
Produce
- 300 g cherry tomatoes, whole, washed
- 50 g shallot, finely diced
- 15 g garlic, thinly sliced
- 15 g fresh basil, roughly torn
Pantry Staples
- 400 g orecchiette pasta, dried
- 400 g canned borlotti beans, rinsed and drained
- 250 ml vegetable broth, warm
- 45 ml extra virgin olive oil
- 30 g tomato paste
- 2 g chili flakes
- fine sea salt
- black pepper
Finishing
- 40 g vegetarian hard cheese, finely grated
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit. Add the orecchiette and cook until 1 minute shy of al dente according to package instructions. Reserve 150ml of the starchy pasta water before draining.
While the pasta water comes to a boil, heat the extra virgin olive oil in a deep saute pan over medium heat. Add the diced shallot and sliced garlic, sauteing gently until fragrant and translucent but not browned.
Increase the heat to medium-high. Add the whole cherry tomatoes to the pan. Sear undisturbed for a minute, then toss occasionally until the skins blister and the tomatoes begin to burst, releasing their juices.
Stir in the tomato paste and chili flakes. Cook, stirring constantly, to caramelize the tomato paste slightly and deepen its flavor.
Add the drained borlotti beans and the warm vegetable broth. Bring to a gentle simmer. Using the back of a wooden spoon, gently mash about a quarter of the beans into the liquid to naturally thicken the sauce.
Fold the drained, undercooked orecchiette directly into the simmering bean and tomato sauce. Add 50ml of the reserved pasta water. Toss vigorously and cook together until the pasta reaches perfect al dente and the sauce becomes glossy and clings to the pasta, adding more reserved water if it seems too dry.
Remove the pan from the heat. Fold in the torn fresh basil and half of the grated vegetarian hard cheese. Season to taste with fine sea salt and freshly ground black pepper. Plate in shallow bowls and garnish with the remaining cheese.
Chef's Notes
- Mashing a portion of the beans is a classic Italian technique that creates a rich, creamy sauce without needing any dairy or heavy cream.
- The process of tossing the pasta in the sauce for its final minute of cooking is called mantecatura. It forces the pasta to absorb the flavorful sauce rather than just plain water.
- If adhering to a strict vegetarian or halal diet, always check your hard cheese to ensure it is made with microbial or vegetable rennet, as traditional Parmesan contains animal rennet.
- Do not discard your pasta water until the dish is fully plated. It is an essential tool for adjusting the consistency of the sauce right up until serving.
Storage
Refrigerator: 4 days — Store in an airtight container. Pasta will absorb liquid as it sits, so add a splash of water when reheating.
Freezer: 2 months — Freeze in an airtight container. Texture of the pasta will soften significantly upon thawing.
Reheating: Reheat gently on the stovetop over medium-low heat with a splash of water or vegetable broth until warmed through.
