Pasta all'Uccelletto
with white beans, sage and fresh tomatoes
Uccelletto is a traditional Italian sauce used both as a garnish and to accompany pasta and rice dishes. It is completely vegan and is very rich in proteins.
-
Nice and quick!
-
Vegan
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
wheat, gluten
Utensils:
Ingredients
Cooked white beans
Plum tomatoes
Cherry tomatoes
Galets pasta
Garlic
Fresh sage
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3213
768
7
1
144
16
17
33
0
58
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the tomatoes. Peel the garlic. Separate the sage leaves from the stem. Drain and wash the beans. Make a cross-cut in the bottom part of the plum tomatoes.
2.
Heat plenty of water in a medium-size pot. When the water boils, add the plum tomatoes for 2 minutes. Take the tomatoes out of the pan and reserve the hot water to cook the pasta later. Place the tomatoes in cold water and remove their skin. Cut the tomatoes into small cubes and chop the garlic and sage leaves. Make sure to reserve some sage leaves to decorate the dish.
3.
Heat half a tablespoon of olive oil in a medium-size frying pan and sauté the garlic for 1-2 minutes. Add the plum tomatoes. Season to taste and let it cook for 5 minutes over medium heat. Add the beans, sage and half a cup of hot water. Cook for another 8-10 minutes over low heat until the liquid evaporates and a thick sauce has formed.
4.
Reheat the pot with the water from the tomatoes and once it boils add the pasta. Let it cook for 7-8 minutes and add salt to taste. Drain the water and reserve half a cup of the cooking liquid.
5.
Cut the cherry tomatoes in half. Turn off the heat of the sauce and add the cherry tomatoes. They will still cook in the heat of the sauce.
6.