Pasta and vegetables

Ingredients for 3 servings:

• 300 g pasta, small (such as Ditali or Casarecce or similar)
• 250 g tomatoes, pureed
• 1 onion(s)
• 1 clove(s) garlic
• 1 carrot(s)
• ½ liter broth
• 60 g bacon
• 2 cans of beans, white or borlotti beans
• 1 bay leaf
• 1 handful of Parmesan or Pecorino for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Pasta with beans

In a pan, fry the bacon and then add the drained beans. Add about 150 ml of the stock and the bay leaf and simmer on low heat. In another pan, sauté the finely diced onion and carrot in plenty of olive oil. Add the tomato puree and simmer briefly. Add about 150 ml of the stock and cook until the liquid has almost evaporated. Mix the beans and tomato sauce and season with salt and black pepper. Remove the bay leaf. Cook the pasta in salted water for only about 3/4 of the specified cooking time, drain, and add to the remaining ingredients. Sprinkle the pasta with Parmesan or Pecorino cheese.