Pasta with black-eyed beans, tomato and sage

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Black-eyed peas40 g
• Tomato passata100 g
• Garlic1 clove
• Fresh sage3 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten,

Method

1. The night before, rinse the black-eyed beans and leave them to soak in plenty of cold water.
2. Drain them, put them in a pan covered with cold water and cook over medium-low heat for 40 minutes from the boil, until tender but whole; salt only at the end so the skins don't toughen. Drain.
3. For the last 10 minutes put the pasta water on to boil. Peel and crush the garlic.
4. Heat the olive oil in a frying pan over medium heat with the garlic and sage leaves for a minute, until fragrant; add the tomato passata, the beans and a pinch of salt and cook over low heat for 10 minutes, until the sauce thickens. Meanwhile salt the water and cook the pasta for one minute less than the packet time.
5. Drain the pasta, keeping a small ladle of the cooking water, add it to the sauce and let it finish for 2 minutes over medium heat, until al dente and well coated.