Italian White Bean Pasta

Cook Once, Serve More!

1 tbs olive oil

2 tsp sugar

large saucepan

fine grater

large deep frypan or saucepan

Bring a large saucepan of salted water to the boil for the pasta. Finely chop the onions. Crush or finely chop 2 garlic cloves. Finely grate the parmesan. Drain and rinse the beans.

Cook the pasta in the pan of boiling water for 11 mins or until al dente. Drain.

Meanwhile, heat 1 tbs olive oil in a large deep frypan over medium heat. Cook the onion, stirring, for 5 mins or until soft. Add the garlic, Italian seasoning and tomato paste and cook, stirring, for 30 secs or until fragrant.

Add the beans, tomato puree and 2 tsp sugar to the onion mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 5 mins or until slightly thickened. Add the spinach and stir until wilted. Remove the pan from the heat. Stir in half the parmesan. Taste, then season with salt and pepper.

Divide the pasta (see Feed A Crowd) and sauce among bowls and scatter over the remaining parmesan. Enjoy!

Is your pasta sticking? Drizzle with a little olive oil and toss to loosen before serving.