Cannellini beans in tomato sauce

Ingredients

• •  2 tbsp Napolina Olive Oil
• •  1 garlic clove, crushed
• •  ½ red chilli, finely chopped
• •  12 sage leaves
• •  500ml Napolina Tomato Passata
• •  3 x 400g cans Napolina Cannellini Beans
• •  1 tbsp Napolina Extra Virgin Olive Oil
• •  4 slices ciabatta bread, toasted

Method

1.  Heat the olive oil in a large pan over a medium heat. Add half the sage leaves and fry until crispy, then add the garlic and chilli and fry for 1 min. Add the tomato passata and 180ml water, then reduce the heat and simmer for 15 mins with a partially covered lid. Tip in the cannellini beans, including the juice from the cans, and continue to simmer uncovered for 5 mins.

2.  While you toast the bread, heat the extra virgin olive oil in a small frying pan, then add the remaining sage leaves and cook until crispy. Divide the beans between four bowls, top with the crispy sage and drizzle over the sage-infused extra virgin olive oil, then serve with the toasted ciabatta bread. Season to taste.