This recipe comes from Giuliano Hazan The Classic Pasta Cookbook which I have adapted. Cannelloni beans and thyme is a combination I have tried and liked.

The book says four serving with 500g of pasta, I prefer freezing half the sauce, and having it with 250g of pasta.

Ingredients

• 6 tablespoons of olive oil.
• 1 clove of garlic crushed.
• 1 onion finely sliced.
• 1 tin of plum tomatoes.
• 1 tin of chickpeas drained.
• 1 teaspoon of rosemary chopped or 1/2 teaspoon dried rosemary.
• pasta of choice see note at top of page.
• black pepper.

Instructions

1. Sweat the onion in the oil for a few minutes until soft and turns a gold colour.
2. Add the garlic to the and fry until the garlic changes colour.
3. Add the tomatoes and the rosemary and pepper, and cook until the tomatoes are reduced (10-20 minutes).
4. Cook the pasta according to the packet instructions.
5. Put the chickpeas in the pan for five minutes to soften them, before removing half of them. Squash the removed chickpeas in whatever way you want fork/masher/food processor, then return these chickpeas to the pan.
6. Divide the sauce in two if you are going to reserve a batch for freezing.
7. Toss the pasta with the cooked sauce. Serve straight away