Ditalini with fresh borlotti beans, rosemary & tomato

Serves: 2 | Preparation Time: 15 min


This is a simple dish relying on freshness and quality of all ingredients.

  • 200g ditalini (the small tubular pasta)
  • 150g borlotti beans in the pod, podded
  • 2 cloves of garlic, finely chopped
  • 2 large shallot, finely chopped
  • 2 large sprigs fresh rosemary, one leaves remved and finely chopped
  • 2 large good tomatoes, skinned and finely chopped
  • 600ml good vegetable stock
  • Some good extra virgin olive oil
  • S&P


First, I cook the beans in water with a clove of garlic and the sprig of rosemary that’s unchopped with 2 tbsp of olive oil.

Cook for 15-20 minutes until tender and strain the water through a sieve.

Add to the stock or use to make the stock.

Saute the chopped shallot in some olive oil until soft but not brown over a medium heat. Add the garlic, tomato and rosemary and cook for 3-4 minutes.

Add the beans, pasta and stock and cook for 10 minutes or so until the pasta is cooked.

Season with S&P.

Serve immediately with a drizzle of extra virgin olive oil.
This is important as the pasta will continue to cook in the hot stock.