Penne with butter beans and rosemary
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 35 minutes. Editorial recipe suggestion; not kitchen-tested or nutritionally analysed. Any accompanying image illustrates the recipe category and may differ from the finished dish.
Ingredients
- 160 g dried pasta
- 2 tablespoons olive oil
- 1 garlic clove, chopped
- 240 g drained ready-to-eat canned butter beans
- 200 g canned chopped tomatoes
- A quarter teaspoon dried rosemary
- 100 ml water
- Black pepper
Method
- Cook the pasta according to its packet instructions. Reserve a mug of its water before draining.
- Warm the oil in a pan and stir in the garlic briefly without browning. Add the remaining ingredients except the pasta.
- Simmer gently for 15–20 minutes, stirring, until vegetables are tender. Allow up to 25 minutes for aubergine and add water if the sauce dries out.
- Fold in the pasta, loosen with reserved water if needed and serve hot.
Kitchen notes
Check packaged ingredients against your dietary requirements. Use the cooking instructions on ingredient packaging where specified. Adjust seasoning and consistency to your preference. Timings are approximate; check that vegetables are tender before serving.