Tomato, bean and pancetta pasta sauce

This is a great cupboard meal if, like us, you have tins of butter beans or chick peas or any type of beans in your cupboard. You also need tins/jars of tomatoes/tomato pasta sauce, onions, garlic and pasta. Don’t’ do what we did one year and store fresh pasta in the cupboard until it dried out and was cooked as if it was dried by mistake. Needless to say we did not do that again!

This recipe has been adapted from a Nigella Lawson Kitchen recipe; it is quick and easy and thrown together in 30 mins.

Foodstuff you will need:  (serves 2)
Pasta Dried or fresh
150g pancetta – chopped into cubes
400g tinned tomatoes or tomato pasta sauce
200ml red wine
30g butter
Dried thyme
Dried sage
Black Pepper
Sea salt
400g can of cannellini or ceci or butter beans drained and rinsed
1 red onion (peeled and chopped)
2 cloves of garlic (peeled and chopped)
Olive oil
Parmesan (grated

Equipment
Large saucepan for pasta
Large deep based frying pan with lid
Wooden spoon
Sharp knife and chopping board
Tin opener
Sieve for draining

How to throw it together
Boil water for pasta- add some salt
Heat olive oil in frying pan and brown pancetta onions and garlic over medium heat until starting to brown.
Add dried herbs , salt and pepper and stir well
Add tomatoes and stir well
Add wine
Add in butter – stir well and tip in time of drained beans. Stir well and leave to bubble whilst pasta cooking. let mixture reduce
When water is boiling add pasta and cook as per instructions on packet (dried)
Serve with sauce on top of pasta in large bowls.  Add