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
Instructions
- Prepare the vegetables. Peel and finely chop the onion and carrot, dice the pancetta, and finely chop the garlic and basil stems.
- 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.
- 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.
- 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.
- 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).
- Serve the pasta immediately, with some grated parmesan and basil leaves and tuck in!
