Tuscan Pantacce with Cannellini Beans

Method

1. 1

   Warm 30 ml (2 tablespoons) of the oil in a deep skillet. Add the onion, carrot and celery and cook over medium-low heat for about 8 minutes, stirring occasionally, until soft. Add the garlic and stir for 30 seconds.Warm 2 tbsp (30 ml) (2 tablespoons) of the oil in a deep skillet. Add the onion, carrot and celery and cook over medium-low heat for about 8 minutes, stirring occasionally, until soft. Add the garlic and stir for 30 seconds.

   Start 8 min timer
2. 2

   Add the beans, broth and rosemary. Simmer uncovered for 12 minutes. Remove the rosemary and crush about a third of the beans against the side of the skillet. Stir the crushed beans back into the broth and season the sauce.

   Start 12 min timer
3. 3

   While the beans simmer, cook the pantacce in salted water until 1 minute short of the packet’s al dente time. Reserve 150 ml of cooking water. Drain the pasta, tip it into the beans and stir gently over medium heat for about 1 minute. Add reserved water a splash at a time if the sauce thickens too much.While the beans simmer, cook the pantacce in salted water until 1 minute short of the packet’s al dente time. Reserve ⅔ cup (150 ml) of cooking water. Drain the pasta, tip it into the beans and stir gently over medium heat for about 1 minute. Add reserved water a splash at a time if the sauce thickens too much.

   Start 1 min timer
4. 4

   Divide among warm bowls. Finish with the remaining oil, black pepper and a pinch of chopped rosemary, if using. Serve straight away.