Pasta & Fagioli with Pork Belly

Lately, I’ve been busy working on The Immortals series and trying to keep up with writing/editing/marketing/creating covers and a Facebook page is becoming increasingly harder. But I miss writing nonsensical posts for my blog. Here is home.

WP_20141001_19_43_02_ProSo, to celebrate the return of the prodigal daughter, here is my version of a classic Italian recipe. Because Winter is coming, and I crave hearty dishes when I’m about to hibernate in my writing cave. Plus, it’s super easy to make when it’s Nanowrimo time. My project’s title is The Immortal Christmas, in case you were wondering…

 

Ingredients:

1 can of black beans

1 package of pork belly (I buy the one from Trader Joes’, and I slice it in big chunks) WP_20141018_11_48_02_Pro

2 cups of cherry tomatoes chopped in half

1 small onion finely sliced

1 tooth of garlic finely chopped as well

Hot pepper (if you like)

Extra virgin olive oil

Half package of pasta (big, chunky type of pasta works better for this recipe, but I also use penne and rigatoni)

How to prepare Pasta & Fagioli:

WP_20141018_12_27_27_ProSautee the onion and garlic in two tablespoon of evoo, when they are golden add the chopped tomatoes and the chunks of pork belly. Let them cook for ten/fifteen minutes at a low temperature. Meanwhile, cook the pasta al dente. Actually, cook it for a minute less than suggested. Add the beans to the sauce and let them cook for ten minutes. Combine the pasta with the pork and beans, and, at the very end, add two tablespoon of evoo. Sprinkle with cayenne pepper or hot pepper if you like. 

Enjoy !

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Pasta & Fagioli with Pork Belly

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