Pasta with white beans

Ingredients for 2 servings:

• 1 onion(s), chopped
• 1 tbsp olive oil
• 1 large garlic clove(s)
• 1 small red chili pepper(s), chopped (optional)
• 1 small can of tomatoes, chopped, approx. 400 g
• 1 small can/n beans, white
• 80 g black olives, pitted, sliced
• some basil or parsley, chopped
• salt and pepper
• 300 g pasta (e.g. whole wheat farfalle)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

in tomato and olive sauce

Fry the onions in olive oil over low heat until soft, press the garlic into the pan, add chili (or chili powder) if desired and fry briefly. Then add the tomatoes and their juices and mash with a wooden spoon, bring to a simmer and reduce slightly over low heat (about half an hour). This step can be skipped or shortened if you are short on time. Boil salted water for the pasta and cook the pasta until al dente. Meanwhile, warm the drained beans in the sauce, mash them a little if you like (this makes the sauce a bit more mushy) and add the olives. Season to taste with salt and pepper. Mix the drained pasta with the sauce. Stir in the chopped herbs, season again and serve. The dish is ready very quickly if you skillfully coordinate the preparation, reducing the pressure and cooking time of the pasta. Spices and proportions can of course be varied as desired. For example, you could use garlic, onions, onions, onions and onions. For example, add capers or herbs like oregano, thyme, or marjoram. Serve with grated Parmesan, mozzarella, and a fresh salad or antipasti.