For 4 servings:

• 500 gr. “borlotti” beans (beans with red spots)
• 70 gr. Ham called “gambuccio” (it is the final and less expensive part)
• 250 gr. pasta short format called “ditale” or “ditalino”
• 1 carrot
• 1 glove of garlic
• 1 piece of celery
• ½ onion
• 1 box of tomatoes “pelati” 250 gr.
• 4 spoons of extra virgin olive oil
• A pinch of chilli pepper in powder

Cook the beans in a big quantity of slightly salted (2 pinches of salt) water for 1 h e 30 min. Slightly fry the carrot, celery, onion and garlic cut very subtle and add the ham cut in cubes and a pinch of chilli pepper, when they will be browned. Add the “pelati” tomatoes and let the sauce tighten for some minutes keeping the fire high. Add to the sauce ¾ of the beans with their cooking water and make it boiling again. Pass in a strainer the remaining beans and add the obtained purée to the sauce in the pot. When the broth will have been boiling for 10 minutes, add the pasta and cook it according to the time indicated on the box less 3 minutes (in Italian this kind of pasta cooking is called “molto al dente”). At the end of the cooking let the pot closet for 15 minutes before serving so all the flavours can amalgamate better. Serve it with grated Parmigiano and some olive oil.