Pasta and white beans with sizzling garlic-rosemary oil

Adapted from smitten kitchen

1 medium onion, cut into big chunks
1 medium carrot, in big chunks
1 celery stalk, in big chunks
6 garlic cloves, 4 left whole, 2 finely chopped
some flat-leaf parsley leaves
pinch of crushed red pepper flakes (or to taste)
glug of olive oil
pinch of salt
2 spoonfuls of tomato paste
500 g canned white beans, rinsed
500 g pasta (I used pappardelle this time)
1 tablespoon minced (fresh) rosemary

I forgot the parsley, and used pappardelle.IMAG3098.jpg



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