Pasta e Fagioli with Borlotti Beans

Ingredients

• 2 ½ pounds large tomatoes (4 to 5), such as beefsteak
• 1 ½ cups shelled fresh borlotti beans (from about 1 pound in the pod)
• Coarse salt
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 medium onion, diced (about 2 cups)
• 1 celery stalk, diced (about ½ cup)
• 1 medium carrot, diced (about ⅓ cup)
• 2 garlic cloves, minced (about 1 tablespoon)
• 3 -inch-long piece Parmesan rind or 1 slice salami
• 3 sprigs basil
• 2 cups water
• 1 cup ditalini pasta
• Freshly grated Pecorino Romano or Parmesan cheese, for serving

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