Pens to the beans

03581 PENS to the BEANS INGREDIENTS 4 PEOPLE 320 g pasta like penne, 150 g of mixed beans (cannellini, borlotti, from occhioà) soaked, 300 g of tomatoes, 2 shallots, 1 clove of garlic, 1 chilli, 1 bunch of basil, 1 bunch of parsley, 50 g green olives, 1/2 glass of dry white wine, pecorino cheese, extra virgin olive oil, salt.

PROCEDURE Boil the beans in plenty of lightly salted water to which you've combined the scallion and sprig of Basil and parsley.

Al dente and drain the cooking water.

Sauté the shallots in 2 tablespoons of olive oil with the garlic.

Remove garlic and add the beans.

Flavour for a few minutes, then wet with wine and let evaporate.

Add the sliced tomato pulp, sbricciolato, chili olives, chopped parsley and basil.

Add salt and cook for 15 minutes, joining every now and then, if necessary, bean cooking water.

Boil the penne in abundant salted boiling water, drain underdone and flavour them with bean sauce.

Sprinkle with cheese and serve.