PASTA FAGIOLI
by
ADAM D’SYLVA
INGREDIENTS
Serves 4
3 tbsp extra virgin olive oil
200g pancetta diced
1 brown onion
3 bay leaves
Hand full chopped flat leaf parsley
1 clove garlic
250g can crushed Tomatoes (1 cup)
400mL Chicken stock
2 cans Heinz Peri Peri beans
250g Barilla Penne Pasta
Salt and pepper to taste
Freshly grated parmesan or parmigiano reggiano to garnish
Click the video below to watch the full recipe.
METHOD
Cook the pasta in well salted boiling water until al dente
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the pancetta, onions and bay leaves. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
Add the Garlic and sauté until fragrant, about 30 seconds.
Add 1 can of the Peri Peri beans, crushed Tomatoes, and the Chicken stock. Bring the mixture to a boil. Turn the heat down to low,
Add chopped Parsley.
Use a blender to puree the other tin of beans and add them to the pan.
Add cooked Pasta to pan with sauce and mix through
Stir in the remaining tablespoon of Olive Oil. Season with salt and pepper to taste.
Serve with freshly grated parmesan cheese and a drizzle of Extra Virgin Olive Oil, if desired.