Pasta e Fagioli

Pasta e fagioli (pictured on page 120) is halfway between a pasta and a soup. It should be very saucy, but not so much so that the pasta is swimming in sauce. The original recipe uses pancetta - to get a similar smoky flavour add a little smoked salt or paprika. TIPS * Traditionally penne is added to this dish, although there is no reason why other pasta types can't be used. Tiny pasta shapes like digitali or orzo could be used as well as macaroni. * You can achieve your desired 'soupiness' by altering the amount of water or vegetable stock that you add.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Bring a large pan of salted water to the boil, then add the penne and cook according to the packet instructions (about 10-12 minutes), until al dente. Drain, then return to the pan and toss with a little olive oil.

Step 2

2. While the pasta is cooking, heat 1 tablespoon of oil in a large pan, then add the vegetables and cook over a medium heat for 10 minutes without colouring.

Step 3

3. Add the garlic, chilli flakes and rosemary and cook for 2 minutes over a low heat. Tip in the tomatoes, then turn up the heat and simmer for another 10 minutes. Season well.

Step 4

4. Stir in the borlotti beans and bring to the boil, then turn off the heat.

Step 5

5. Remove one-third of the mixture and put it into a blender or food processor with the stock or water. Blend until smooth, then stir it back into the mixture in the pan.

Step 6

6. Tip in the cooked pasta and stir well. Bring back to a simmer, season and serve drizzled with extra virgin olive oil, and sprinkled with Parmesan.