Gramigna 200 gr.
Dried beans 200 gr.
Tuna Roe (bottarga) 50 gr.
Tomatoe sauce 100 gr.
Extra Virgin Oil 100 cl
Garlic 1 clove
Boil the beans for about 2 hours, after having kept them a night to soak.
In a large saucepan fry garlic and celery in oil.
When the the garlic is golden add the beans, the tomato sauce and about a liter of water.
Bring to a boil, add the pasta and cook everything together.
Pour into the plates and grate the tuna bottarga before serving.