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Ingredients

Beans:

• 1 1/2 cups dried cannellini beans or other large white beans
• 1/2 onion, peeled and quartered
• 1 celery rib, quartered
• 1 carrot, quartered
• 1 bay leaf
• Sea salt, preferably gray salt

Orecchiette:

• 1 1/4 cups extra-virgin olive oil, plus 1 tablespoon for finishing
• 12 cloves garlic, peeled and lightly crushed
• 3/4 cup tomato puree
• 1 cup cherry tomatoes, halved
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh parsley leaves
• 1/4 teaspoon crushed red pepper flakes
• Sea salt, preferably gray salt
• Freshly ground black pepper
• 8 cups hot, cooked orecchiette pasta

Description

Food Network Invites You To Try This Confit Of White Beans With Roasted Tomato And Orecchiette Fagioli All'Uccelletto Recipe From Michael Chiarello.

Food Network