First course / Primo
A comforting Italian-style pasta and bean dish with tender conchiglie, creamy cannellini beans, tomato, herbs, and a silky broth that coats every shell.
Recipe video
Warm the olive oil in a large pot over medium heat. Add onion, carrot, and celery with a small pinch of salt. Cook for 6–8 minutes, stirring often, until soft and fragrant.
Add the garlic and cook for 30–45 seconds, just until aromatic. Do not let it brown.
Stir in tomato passata, oregano, rosemary, bay leaf, black pepper, and sea salt. Cook for 3 minutes so the tomato becomes sweeter and deeper.
Add the cannellini beans and stir gently to coat them in the tomato base.
Pour in the broth or water, bring to a gentle simmer, then cook uncovered for 10 minutes.
Remove about one ladle of beans and broth, blend or mash it until creamy, then return it to the pot to thicken the sauce naturally.
Add the conchiglie directly to the pot and cook at a gentle simmer, stirring often so the pasta does not stick.
Cook until the pasta is al dente and the liquid has become creamy, about 10–12 minutes. Add a splash of hot water if it becomes too thick before the pasta is ready.
Turn off the heat, remove rosemary and bay leaf, then stir in grated Parmesan or Pecorino. Rest for 2 minutes.
Serve hot in shallow bowls with parsley, a drizzle of olive oil, chili flakes if desired, and extra cheese.
