Storecupboard Pasta e Fagioli

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

When I need comfort food, I most often turn to Nigella. And one of the first ever cookbooks I bought was Nigella Bites. In there, there’s a recipe for Pasta e Fagioli, which I always made diligently according to the recipe, pop sock and everything. However, over the years I’ve cooked it loads of times, cutting a corner here, and altering an ingredient there, until it’s pretty unrecognisable from the original. The new recipe does however save a little bit of time, effort, and shopping, because you can make it purely from cupboard and fridge basics.

Pasta e Fagioli

Serves 4, generously

Ingredients:

• 4 cloves garlic, chopped
• 1 small onion, chopped
• 3 rashers streaky bacon, chopped
• olive oil
• 400g tin borlotti beans, drained
• 1 x 400g tin chopped tomatoes
• pinch dried rosemary (optional)
• 200g ditalini

Method:

1. In a large, non-stick pan fry the garlic, onion and bacon in olive oil until the garlic is soft and the bacon is cooked through and beginning to turn crisp.
2. Tip in the drained borlotto beans and the tomatoes. Refill the tomato can with water and add to the pan. Bring to a simmer and then stir in the rosemary, if using, and tip in the ditalini. Leave to simmer for 10 minutes, until the sauce has thickened and the ditalini is tender.
3. Serve in shallow bowls – we love a sprinkling of grated pecorino over the top.
   
   

What’s your ultimate storecupboard dish?