Dosi per 4:
500 g bucatini
300 g fagioli borlotti in scatola
100 g pancetta
1 cipolla
4 pomodori pelati
olio
basilico
sale
In un tegame far rosolare la cipolla affettata e la pancetta a dadini, unire i pomodori spezzettati e i fagioli passati al passaverdura. Cuocere la pasta al dente, versarla nel tegame, mantecare il tutto, unire alcune foglie di basilico e servire.
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