INGREDIENTS (4 servings)

300 g canned borlotti beans / water / hot pepper / rosemary / broth / short pasta / extravirgin olive oil

With a fork, squash the beans with oil, leaving some of them whole; add 3 glasses of water, the pepper and rosemary. Mix everything and cook over low heat. Once it starts boiling add the broth and season with salt. Let the pasta cook 10 minutes in the pan, adding water if needed.