About this recipe:Rich with the flavours of Tuscany, this robust pasta dish makes a great laid-back supper.
375g small pasta shells (such as conchigliette or orecchiette)
1 tbsp olive oil
1 small red onion, chopped
1 small carrot, peeled and grated
3 garlic cloves, crushed
2 x 400g cans chopped tomatoes in rich juice
250ml vegetable stock, hot
300g can cannellini beans, drained and rinsed
4 tbsp freshly grated Parmesan
50g rocket, roughly torn into pieces
4 tbsp chopped fresh basil
4 tbsp dry breadcrumbs
salt and freshly ground black pepper
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Method Prep:10min › Cook:12min › Ready in:22min
Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Meanwhile, heat the oil in a large saucepan, add the onion, carrot and garlic and sauté for 5 minutes, over a medium heat, until tender.
Add the tomatoes with their juice, the stock and beans and half the Parmesan. Season with salt and pepper, then simmer, uncovered, for 5 minutes.
Drain the pasta and tip into a large serving dish. Add the rocket and half the basil to the sauce, then pour over the pasta and toss together.
Mix the breadcrumbs with the remaining Parmesan and basil and scatter over the top.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
*If you don't have any fresh basil, add 2 tbsp pesto to the tomato sauce. *Grissini (Italian breadsticks) make a good accompaniment to an Italian-style meal.
really gorgeous and doesn't taste healthy at all! we used penne - could really be made with any pasta. I could imagine adding bacon but then the healthy aspect would be all but lost, ha! Could also use wholewheat pasta - 29 Oct 2012