- 1 box handmade Antica Pasta Tagliatelle
- 1 package Umbrian Roveja beans (300 g)
- 1/2 teaspoon of coarse sea salt
- extra virgin olive oil
- 1 onion, finely diced
- 1 rib of celery, finely diced
- 1.5 carrot, coarsely shredded
- 1 teaspoon ground cumin
- 1 jar Passata Rustica organic tomato sauce
- fine sea salt, to taste
Soak the roveja in the water, add the coarse salt, stir and let sit for 12 hours, then drain. Cook the roveja in double its amount of water, until fairly soft (about 40 minutes). Meanwhile, in another saucepan, warm up a bit of olive oil, then add the onion. Cook for two minutes, then add the celery. Cook for two minutes, then add the carrot. Cover and cook for 8-10 minutes until soft. If the vegetables become dry, add some of the cooking liquid from the roveja.
Sprinkle in the cumin and stir. Add the tomato sauce and, after a couple of minutes, the roveja. Cook over low heat, covered, until nice and soft, about 15 minutes. Add salt to taste.
Meanwhile, bring a large pot of salted water to boil and add the tagliatelle. Cook according to package directions, about 3 minutes. Drain, reserving some of the pasta cooking water. Pour enough roveja and tomato sauce over drained pasta to coat, and stir. Plate, adding extra roveja and tomatoes on top. Drizzle with extra virgin olive oil and crumble some dried peperoncino, if desired. Enjoy!!