Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Tagliatelle with Fresh Cranberry Bean Sauce
Tagliatelle with Fresh Cranberry Bean Sauce
(Tagliatelle con Salsa di Fagioli Borlotti)
3 cups shelled fresh cranberry beans (from 1 1/2?2 lbs. pods)
1 medium yellow onion, peeled and chopped
One 2 and 1/2 ? 3 oz piece pancetta
1 cup canned crushed tomatoes
6 tbsp extra-virgin olive oil
2 cloves garlic, peeled and chopped
1 branch each fresh rosemary, sage, and yarrow (optional), tied together with kitchen twine
1 lb fresh Tagliatelle pasta
Salt and freshly ground black pepper
Heat 4 tbsp of the oil in a heavy medium pot over medium heat.

Add onions and pancetta and cook until onions are soft, about 5-6 minutes.

Add garlic and cook briefly.

Add bundle of herbs and tomatoes and cook for another 1?2 minutes.

Add beans and 3 cups cold water and bring to a simmer.

Reduce heat to keep an active but gentle simmer and cook, stirring occasionally, until beans are soft, about 1 to 1 and 1/2 hours.

Remove and discard herb bundle and pancetta from pot.

Mash about one-third of the bean mixture with a potato masher to thicken sauce and stir well into pot.

Season to taste with salt.

Cook pasta in a large pot of salted boiling water until 'al dente', about 4-5 minutes.

Drain and divide between 4-6 bowls.

Spoon bean sauce over pasta.

Drizzle with some of the remaining olive oil.

Season to taste with pepper. Serves 4-6.
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