Components
- 1 cup of penne pasta (or any other type of short, sturdy pasta)
- 13/4 taza (de té) de agua
- Half a tablespoon of olive oil
- Half an onion
- One garlic clove
- Half a teaspoon of salt
- Two sprigs of rosemary
- Two-thirds of a cup of cooked carioca beans
- Chips topped with Parmesan cheese for serving
Ready state
- Prepare in advance: peel and finely chop the onion and garlic; wash and dry the rosemary sprigs; strain the beans and discard the liquid to measure 2/3 cup. Reserve 1 tablespoon to finish the dish. You can also use leftover seasoned beans or beans that have been cooked but not yet seasoned.
- Place a small pan over low heat. Once heated, combine water and olive oil, then add the onion and salt, sautéing for about 3 minutes until the onion turns golden brown. Stir in the garlic and leaves from one rosemary branch, cooking for just 1 minute to release their aroma. Add the beans, mix, and gently press with a spatula to mash them slightly. If using seasoned leftover beans, there’s no need to mash them for a thicker sauce; simply mix in the sugar and add the water shortly after.
- Pour in the water and noodles, then season with freshly ground pepper to your preference. Stir and, once it reaches a boil, cook for 5 minutes.
- After 5 minutes, gently tap the pan and continue cooking for an additional 10 minutes. Move it to a serving plate and garnish with the leftover rosemary leaves. Serve alongside parmesan cheese crisps.
