Paccheri with cannellini, cherry tomatoes and basil

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Cooked cannellini beans150 g
• Cherry tomatoes200 g
• Basil6 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Chili pepper0.3
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Bring a pot of water to the boil for the pasta. Meanwhile wash and halve the cherry tomatoes, crush and peel the garlic clove and rinse the cannellini beans.
2. When the water boils, salt it and cook the paccheri for the time on the packet, stirring now and then so they don't stick, until al dente.
3. Meanwhile heat the oil in a wide frying pan over low heat with the garlic and chilli for 1–2 minutes, until the garlic sizzles; add the tomatoes, season with salt and cook over medium heat for 5 minutes, until they soften and release their juice.
4. Add the cannellini beans and a ladle of pasta cooking water, mashing some of the beans with a fork, and cook for 2 minutes, until the sauce turns creamy; remove the garlic.
5. Drain the paccheri, toss them in the sauce for 1 minute over high heat until well coated and, off the heat, finish with the basil torn by hand.