Beans, Pancetta, Quick recipe, tomato

Pasta pancetta and cannellini beans – Pasta pancetta e fagioli cannellini

This is a very quick pasta recipe if made with canned beans. I made it once with dry beans, but it requires for sure some more love. Try first this quicker version and if you like it, upgrade to the longer one 🙂

Prep time: 5 min
Cook time: 20 min
Total time: 25 min

$4-6 total*

2 people

Ingredients

200 g (7 oz) long pasta (I used linguine, but spaghetti works as well)
100 g (3.5 oz) pancetta (or bacon, about 3 slices)
40 g (about 1/3 cup) red onion, finely chopped
100 g (1/2 cup) tomato sauce
1/2 can (about 220 g, 7.7 oz) cannellini beans
2 tbsp of extra virgin olive oil
1 garlic clove
1 teaspoon fresh thyme + more springs to decorate

Preparation

Bring a large pot of water to a boil.

Meanwhile, finely chop the onion and the pancetta (or bacon), and peel the garlic.

Place 2 tbsps of oil in a pan and place it over medium heat. When the oil is hot, add the pancetta and cook it for 3-4 minutes at medium heat.

Add the onion and garlic and cook at medium heat for 2-3 minutes.

Add the drained and rinsed cannellini beans and the thyme. Cook for 2-3 minutes at medium heat.

Add the tomato sauce and salt and cook for 5 minutes on medium heat.

When water is boiling, add the coarse salt and, once dissolved, add the pasta. Let the pasta boil, stirring occasionally. Drain 2 minutes before the time indicated on the package, reserving 1/2 cup of water.

Add pasta and the cooking water to the beans and pancetta sauce and stir at medium heat for one minute.

Garnish with thyme springs and serve immediately.