Ditalini with cannellini in tomato and Parmigiano

Ingredients

For 1 serving

• Durum wheat pasta65 g
• Cooked cannellini beans130 g
• Tomato passata120 g
• Parmigiano Reggiano15 g
• Onion30 g
• Extra virgin olive oil8 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

Method

1. Put a pan of water on for the pasta. Meanwhile peel and finely chop the onion and rinse the cannellini beans.
2. In a large frying pan heat the oil over a medium-low heat and sweat the onion for 3–4 minutes, until translucent; add the passata and the cannellini, season with salt and simmer for 10 minutes over a medium-low heat, until the sauce thickens.
3. When the water boils, add salt and cook the ditalini for 2 minutes less than the packet time, so they stay very al dente.
4. Drain them, keeping a little cooking water, and tip them into the sauce with a small ladleful of the water; finish cooking for 2 minutes over a medium heat, stirring, until the pasta is al dente and the sauce creamy.
5. Turn off the heat and serve with grated Parmigiano Reggiano, a few basil leaves and a grind of black pepper.