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Pasta e fajoli

Ingredients:

Beans with vegetables in Italian EKO

1 can

Ditaloni pasta or "shells"

150 g

Olive oil

1/4 cup

Shallot

1 pc

Garlic

2 cloves

Parsley

1 handful

Red hot peppers

1 pc

Water

1.5 l

Salt

1 pinch

Grated cheese

50 g

Cooking method:

Boil the pasta until tender.

Chop onion, garlic and parsley finely.

Pour olive oil into a frying pan and fry the onions until golden brown.

Add chopped garlic and parsley to the onion, red hot pepper to taste, sauté for 2 minutes.

Add pasta and beans with vegetables, salt and simmer for a few minutes.

Serve, garnish with herbs and grated cheese.

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