This recipe by Julie Le Clerc is bursting with fresh flavours of basil and toasty Pinoli pine nuts, which, along with our Sabato organic tomato passata, complements the creamy El Navarrico white bean filling. Conveniently vegan, this dish is a perfect meat-free dinner party entrée.

Serves 6, as a starter

18 La Genuina Orecchiotte
Extra virgin olive oil (EVO)
690g bottle Sabato passata
2 cloves garlic, chopped
660g jar El Navarrico white beans, rinsed and drained
3 tablespoons chopped fresh basil
Salt and freshly ground black pepper
3 tablespoons Pinoli pine nuts, toasted
Fresh basil leaves, to garnish

Fill a saucepan with plenty of salted boiling water. Add orecchiotte and turn the heat down so the water is just simmering. Gently poach the pasta in this way for 10 minutes or until softened but still holding their shape. Gently drain well taking care to not break the orecchiotte.

Preheat oven to 190°C. Lightly oil a large ovenproof dish. Spread tomato passata over the base of the dish.

To make the filling, place garlic and white beans in the bowl of a food processor. Process to puree. Add 3 tablespoons EVO and 2 tablespoons cold water and pulse to combine. Add basil, and salt and pepper to taste. Pulse to combine.

Spoon filling into prepared orecchiotte and place onto the passata in the dish.

Cover with foil and bake for 15-20 minutes or until hot. Finish with an extra drizzle of EVO. Garnish with pine nuts and basil and serve immediately.

Recipe by Julie Le Clerc



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