Spaghetti aglio e olio
Toss golden garlic and silky olive oil through spaghetti to make this classic Italian dish – ready in the time it takes to boil the pasta. It's simple, flavourful and perfect for busy days
Classic pasta e fagioli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp extra virgin olive oilplus extra for drizzling
- 1 onionfinely chopped
- 2 celery sticksfinely chopped
- 2 carrotspeeled and finely chopped
- 2 garlic clovescrushed
- 2 rosemary sprigs
- 2 bay leaves
- 1¼ litres vegetable stock
- 400g can chopped tomatoes
- 2 x 400g cans cannellini beansdrained and rinsed
- 200g small pasta shapes(ditalini or cavatelli work well)
- 200g cavolo nerostalks removed, roughly torn
- grated parmesan or vegetarian alternativeto serve
Nutrition: Per serving
- kcal310low
- fat6glow
- saturates1g
- carbs47g
- sugars10g
- fibre13ghigh
- protein11g
- salt0.7g
Method
step 1
Heat the oil in a large saucepan over a medium heat and fry the onion, celery and carrots for 10 mins until lightly golden. Add the garlic, rosemary and bay and fry for a minute more.
step 2
Add the stock and chopped tomatoes and bring to a simmer. Tip in the cannellini beans, bring back to a simmer and cook for 5 mins. Roughly mash with a potato masher to break up some of the beans (or pulse once with a hand blender) – this will thicken the soup slightly. Season well.
step 3
Add the pasta and cavolo nero, then simmer for 4-6 mins more until the pasta and greens are tender. Taste for seasoning, then remove and discard the rosemary sprigs and bay. Serve the soup in warmed bowls with a drizzle more olive oil and a grating of parmesan.
