Pasta with fagioli

Ingredients

• 350g ditaloni
• 125-175g dried borlotti beans (equivalent to 1 tin if you must)
• 1 onion
• 2 yellow peppers (make 1 red for more colour)
• 300-400g tomatoes (baby ones are best, but large ones are fine too)
• 1 glass red wine
• 1 large bunch chopped parsley
• Olive oil

Instructions

1. Soak the dried beans for at least 8 hours before boiling them in some salted water for about 40 minutes (as described in the notes).
2. Dice onion and fry in some olive oil.
3. Chop up the peppers and add to the onion, along with the tomatoes (leave whole if using baby tomatoes).
4. Add the red wine and allow it to reduce. Season with salt and pepper at this stage.
5. Boil the pasta water and cook the pasta as per the required time, remembering to salt the water once the pasta is in.
6. Sprinkle in the chopped parsley a few minutes before adding in the cooked beans. The longer you cook it for, the less intense the herby flavour will be.
7. When the pasta is ready, drain it and mix it all together with the beany goodness. Serve with olive oil and black pepper.

Serves 4.