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Lucy Loves…Tomato Brothy Pasta with Beans

Categories: East Sheen,East Sheen News,News,Recipes

Tomato Brothy Pasta with Beans recipe from Lucy Loves Food Blog

Tomato Brothy Pasta with Beans recipe

Welcome to our new world of strangeness. One where we can no longer go to the pub, hug or buy loo roll. We are fully embracing self isolation, so, the four of us, with Teddy, are hunkering down and staying safe. However, we still need to eat and I have a constant supply of hungry mouths to feed now. Having spent an afternoon clearing out my food cupboards and the freezer, brace yourself for some store cupboard cooking at it’s finest.

This Tomato Brothy Pasta with Beans not only has a catchy title, it’s delicious. It predominantly features ingredients from my cupboards, however, this recipe is really a template for the bits and bobs you’ve found at the back of yours. This heart and soul warming dish is a tasty cross between a soup and a bowl of pasta. For me, it features a tin of Cannellini beans, but yours could feature chick peas, butter beans or any other rogue pulse you have to hand. Add some crispy bacon if it’s vegetarian nature offends you. If you don’t have Parmesan, use another strong cheese. No parsley – add dried Italian herbs. Thanks to Bon Appetit for the inspiration for this.

Cooking is a brilliant distraction, so over the coming days, weeks and months, stay with me while I try and raise your spirits *often with spirits* and keep you well fed and watered.

This recipe will feature on Lucy Loves later this week.

Tomato Brothy Pasta with Beans recipe from Lucy Loves Food Blog

Tomato Brothy Pasta with Beans recipe

Serves 3 to 4, dependent on hearty appetites

2 tablespoons olive oil, plus extra to serve

1 onion, finely chopped

2 garlic cloves, or a teaspoon of garlic from a jar

A large sprig rosemary, if you have it

1/4 teaspoon crushed dried chilli flakes

A 400g tin cannellini beans, or butter beans or chick peas, or something pulsey you have in your cupboard, drained and rinsed

A 400g tin tomatoes, whole is best, chopped is fine, with juice

250g pasta, whatever shape you have to hand

900ml water

Fresh parsley, a handful, chopped, plus extra for garnish

3 tablespoons grated parmesan, plus extra to serve

Salt and pepper, generous amounts

Take a large pan and heat two tablespoons of olive oil over a medium heat. Add your finely chopped onion and cook until softened and starting to colour. Add the garlic and cook for a further couple of minutes. Add the rosemary sprig and the chilli flakes and cook for a minute.

Drain and rinse your chosen beans or pulses and add to the pan with the tin of tomatoes. If yours aren’t chopped, crush them using the back of a spoon. Cook off for around 5 minutes until they start to thicken. Stir then pour in the water. I just added the water to my tomato tin 2 and a half times to make up the 900ml. Add the pasta. Stir and bring up to the simmer.

Turn down then cook for around 12 to 15 minutes or until your pasta is al dente, or cooked to your liking. Season generously with salt and pepper then stir in the 3 tablespoons of grated fresh parmesan and the chopped fresh parsley.

Serve, piping hot, with some more parmesan and more parsley, if you like. Any leftovers reheat beautifully.

Lucy Loves Food Blog
Author: Lucy Kellett