- olive oil - 1 st. spoon (plus oil for watering)
- pancetta or bacon - 90 Grams
- medium bulb - 1 piece
- celery - 1 Piece
- garlic - 4 teeth (medium)
- dried oregano - 1 teaspoon
- red pepper flakes - 1/4 teaspoons
- fillet of anchovy - 3 pieces
- a bank of sliced tomatoes with juice - 1 piece (900 g)
- piece of Parmesan cheese - 1 Piece (crust) of 5X12 cm)
- cans of beans - 2 pieces (460 g)
- chicken broth - 3 1/2 cups
- water - 2 1/2 cups
- salt - To taste
- of small macaroni products - 240 Grams
- fresh parsley leaves - 1/4 cup
- black ground pepper - To taste
- grated Parmesan cheese - 60 Grams (1 cup)
1. Wash the beans. Finely chop the bacon, onions, celery and garlic. Grind the anchovy fillet. Garlic can also be passed through the press. Heat the oil in a frying pan over medium heat for 2 minutes. Add bacon and fry, stirring, until brown, for 3 to 5 minutes. Add onions and celery. Fry, stirring until the vegetables are soft, from 5 to 7 minutes. 2. Add the garlic, oregano, red pepper flakes and anchovies. Fry, stirring constantly, until the appearance of flavor, about 1 minute. Add the tomatoes, a piece of cheese and beans, bring to a boil. Then reduce the heat to low and cook over low heat for 10 minutes. 3. Add chicken broth, water and 1 teaspoon of salt. Increase the heat and bring to a boil. Add the pasta and cook until done, about 10 minutes. 4. Throw away the cheese cake. Remove from heat, stir with 3 tablespoons chopped parsley. Add seasoning, salt and pepper to taste. Dispense the pasta on bowls, pour each serving with olive oil and sprinkle with the remaining parsley. Immediately serve with grated Parmesan cheese.
Servings: 4