Preheat the oven to 200°C/180°C fan. Peel and chop the onion. Peel and finely chop the carrot. Peel and crush the garlic. Drain the cannellini beans.
2 Fry onion
Heat a pan or pot with a very generous drizzle of oil over a low heat. Once hot, add the onion and carrot with a pinch of salt and fry for 7 min until softened. Add the whole rosemary branch, the garlic and the smokedpaprika and fry for 1 min further.
Add the measured water, tomatopassata, vegetablestockcube, sugar, Worcestershiresauce, redvinegar and 1/3 of the drained beans to the pan. Simmer for 10 min.
Remove the rosemary from the pan and set aside. Using a hand-held stick blender, puree everything until smooth. Alternatively, transfer everything to a food processor and blitz until smooth.
Return the rosemary to the pan along with the skioufichtapasta and the redchilliflakes. Simmer for 12-15 min further or until the pasta is tender. Stir occasionally.
6 Make garlic bread
Meanwhile, finely chop the chives. Peel and crush the garlic. Combine the oliveoil, salt and garlic with the chives. Slice the bread rolls into slices. Place the slices onto a baking tray and drizzle with the garlicoil. Bake in the oven for 5 min. Add the remaining beans to the pasta with a splash of water if the sauce is looking too thick. Serve.
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
For a non-vegan version, serve with a generous handful of grated Italian hard cheese.
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