Pici all'aglione with cannellini beans

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Canned peeled tomatoes200 g
• Cooked cannellini beans110 g
• Garlic3 cloves
• Extra virgin olive oil10 g
• Chili pepper0.5
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Peel the garlic cloves, remove the green shoot inside if there is one (it makes the garlic easier to digest) and slice them thinly.
2. In a large frying pan warm the oil with the garlic over a very low heat and let it soften for 5 minutes, stirring, until soft and just golden: it must not burn or it turns bitter.
3. Add the peeled tomatoes and the chilli, salt and simmer for 15 minutes over a low heat, crushing the tomatoes with a wooden spoon, until the sauce is thick and the garlic has melted in.
4. Meanwhile bring the pasta water to the boil, salt it and cook the pici for the time on the packet, until al dente.
5. Add the drained cannellini beans to the sauce and heat them for 2–3 minutes over a medium heat, until hot through.
6. Drain the pici, keeping a little cooking water, and toss them in the sauce for 1 minute over a high heat, until well coated; serve straight away.