2CansCannellini Beans, drained and rinsed(400 ml cans)
½CupSmall Pasta (e.g. farfalline or coquillettes)
1BottleTomato Passata(680g per bottle)
1HandfulFresh Italian ParsleyFinely Chopped
Shaved Parmesan for Serving
Pre-heat the oven to 190°C (375°F)
Chop the onion, slice the celery into fine half-moons and chop the carrot into 1 cm cubes.
Transfer the onion, celery and carrot to the french pan and sprinkle with the salt. Cook on the stovetop in a good splash of oil on a medium heat for at least 10 minutes, stirring frequently. The onions should become translucent, a little browning is fine.
Add the garlic and cook for a further 30 seconds, then add the parsley, passata and stock. Stir to combine.
Add the beans and dry pasta, ensure the pasta is submerged in the liquid.
Let that bubble gently for five minutes, stirring to prevent sticking.
Lid the french pan and transfer to the hot oven for 30 minutes.
Check your dish, probing the pasta to ensure it is al dente, if not, return to the oven until it is.
Serve hot with some slivers of parmesan to take it over the top.
Don't be alarmed if it looks like a lot of liquid. The pasta will absorb most of it and the end result should be neither 'dry' nor 'soupy'.
If you can't find the mini pasta varieties, use a larger pasta, but you may need to increase the oven time and add more stock if the dish starts to look dry.
If you're a dairy eater, definitely try the parmesan on top. The combination of melty cheese and tomato is truly divine.
Instagrammers! If you make this dish, please tag me: @nznutritionist