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Pasta e fagioli (pasta and beans)

Name: Pasta e fagioli (pasta and beans)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: /italian
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 1 large carrot, peeled, finely chopped; 1 large celery stick, finely chopped; 150g thinly sliced mild pancetta, diced; 1/2 large red chilli, seeded, finely chopped; 2 garlic cloves, crushed; 500g tomato passata; 500ml chicken stock; 2 sprigs fresh rosemary, leaves picked, chopped; 500g dried macaroni; 500g can mixed beans, drained, rinsed; 4 tablespoons grated parmesan, plus extra to serve; Extra virgin olive oil, to serve

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Beans are high in fibre. Try them in this traditional vegetable packed tomato sauce over some macaroni noodles.

2 tablespoons olive oil
1 onion, finely chopped
1 large carrot, peeled, finely chopped
1 large celery stick, finely chopped
150g thinly sliced mild pancetta, diced
1/2 large red chilli, seeded, finely chopped
2 garlic cloves, crushed
500g tomato passata
500ml chicken stock
2 sprigs fresh rosemary, leaves picked, chopped
500g dried macaroni
500g can mixed beans, drained, rinsed
4 tablespoons grated parmesan, plus extra to serve
Extra virgin olive oil, to serve

Method

1.

Place half the olive oil in a large heavy-based saucepan over low heat. Add the onion, carrot, celery and pancetta and sweat for 10 minutes. Add the chilli, garlic, tomato passata, stock and half the rosemary. Simmer, stirring, for 10 minutes.
2.

Meanwhile, cook the pasta in salted boiling water. Drain and refresh under cold water. Toss through the remaining olive oil.
3.

Stir beans into tomato mixutre, set aside to cool slightly, then use a food processor to process half the sauce. Return pureed sauce to the pan and stir in the pasta and remaining rosemary. Reheat over low heat, stirring, and add the parmesan.
4.

Serve topped with extra parmesan and a drizzle of extra virgin olive oil.