Name: Bavette with tomato and white beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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; 2 tablespoon roughly chopped parsley; 1 tablespoon roughly chopped oregano; crumbled feta, crusty bread, to serve

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.

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

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

2 tablespoon roughly chopped parsley

1 tablespoon roughly chopped oregano

crumbled feta, crusty bread, to serve

Method

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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