1/2 lb De Cecco Tubetti*
1 can borlotti beans*
3 T parsley, chopped
1 garlic clove
1 T tomato paste*
1/2 c butter
4 T good EVOO*
Sea salt & fresh ground pepper*
Hot water
1 spring fresh rosemary, optional
* Available at ATI
Heat the butter and olive oil in a soup pot. Add the garlic and parsley and cook until fragrant. Blend the tomato paste with a few spoonfuls of water and add to the skillet. Add the beans and rosemary and cover with water, simmer for 5 minutes. Add the tubetti and cook for 8 minutes, adding hot water if necessary. Season with sea salt and pepper to taste. Serve with Parmigiano-Reggiano cheese.
