Pasta e Fagioli

Method

1. Dice the onion finely (horizontal and vertical incisions).
2. Heat a generous amount of extra virgin olive oil in a pot.
3. Add the diced onion and a whole clove of garlic; sauté gently.
4. Dice the celery very finely and add it to the pot; continue to sauté until soft.
5. Add two anchovy fillets (in oil) and two small chili peppers; stir until the anchovies dissolve.
6. Add the pre-cooked borlotti beans and a tablespoon of tomato paste; toast the paste for a minute.
7. Cover with water and simmer for 5 minutes.
8. Season with salt and black pepper.
9. Add a piece of aged pecorino rind to the pot.
10. Remove about half of the soup (beans and liquid) and blend until smooth; return the blended cream to the pot.
11. Add the mixed pasta (or broken spaghetti, tubetti, etc.). Stir often to prevent sticking.
12. Cook the pasta, adding a splash of water if the soup becomes too thick. It should remain soupy.
13. In the last 10 minutes of cooking, add fresh rosemary sprigs.
14. Serve hot, topped with freshly grated pecorino cheese.