Pasta e Fagioli Miza style 

1/2 Jar of Miza Smoky Tomato Sauce
1 White Onion, finely diced 
1 Medium Carrot, finely diced 
1 Handful of Pancetta, diced 
2 Garlic Cloves, finely chopped
1 Small Handful of Basil, stems finely chopped 
4-5 Cherry Tomatoes, quartered 
1/2 Tin Cannellini Beans 
100g Pasta of your choice 

To Serve:
Basil Leaves
Parmesan, Grated  

Cook Time: 0030
Serves: 02

  1. Prepare the vegetables. Peel and finely chop the onion and carrot, dice the pancetta, and finely chop the garlic and basil stems. 
  2. Heat a frying pan over medium/high heat. Add some olive oil, and once hot add the pancetta and cook until golden. Add the onion and carrot with a pinch of salt, lower the heat slightly, and cook until soft. 
  3. Add the garlic and basil stems and fry for 2-3 minutes before adding the cherry tomatoes. Cook for 2 minutes and then add the Smoky Tomato sauce with 1/2-3/4 Jar of water and stir through. 
  4. Add the cannellini beans and simmer for 5 minutes. Using a masher mash the beans slightly, leaving some whole if you want it more chunky. 
  5. Bring the sauce to a boil and add the pasta, adding a little more water if necessary. Cook the pasta according to instructions or until al dente (usually 1-2 minutes less than it says on the packet). 
  6. Serve the pasta immediately, with some grated parmesan and basil leaves and tuck in!