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Recipe

Bavette with tomato and white beans

Beans are an Italian staple and are often served with pasta in the same dish. A delicious combination, as proved in this quick version.

Mar 31, 2009 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Bavette with tomato and white beans
  • 375 gram bavette or linguine
  • 2 tablespoon olive oil
  • 100 gram salami or pepperoni, halved
  • 1 red onion, chopped
  • 2 clove garlic, crushed
  • 1 cup dry white wine
  • 500 millilitre jar tomato pasta sauce
  • 1/2 teaspoon sugar
  • 300 gram can butter beans, drained, rinsed
  • 1/2 cup pitted black olives
  • 2 tablespoon chopped, drained capers
  • 约2汤匙切碎的香菜
  • 1 tablespoon roughly chopped oregano
  • crumbled feta, crusty bread, to serve

Method

Bavette with tomato and white beans
  • 1
    Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain well, return to pan.
  • 2
    Meanwhile, heat oil in a large frying pan on high. Sauté salami, onion and garlic for 3-4 minutes, until onion is tender.
  • 3
    Stir in wine and cook for 1-2 minutes, until reduced. Mix in pasta sauce and sugar. Stir well and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes, until slightly thickened.
  • 4
    Add remaining ingredients to sauce and cook, stirring, for 3 minutes, until heated through. Season to taste. Toss sauce through pasta. Serve topped with feta and accompany with crusty bread.

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