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
- 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
- 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.
- 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.
- Serve in shallow bowls - we love a sprinkling of grated pecorino over the top.
What's your ultimate storecupboard dish?