Tubetti with Red Beans

SERVE 2

• 1 cup (200 grams) of Rummo Tubetti
• 4 tablespoon of Zucchi Extra Virgin Olive Oil
• 2 cups ready Red Beans
• 1 clove garlic
• Sea Salt & Black Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Tubetti pasta and cook according to the package directions.
2. Heat 4 tablespoons extra virgin olive oil in a large pot over low-medium heat with the garlic.
3. Add the chickpeas to the pot and let them heat up for about 10 minutes adding 1/2 cup of pasta cooking water and some salt & pepper.
4. When the pasta is ready, add it to beans and mix together turning the heat on for a few more minutes!
5. Serve topping with some fresh extra virgin olive oil and chilli flakes!

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