2 tbsp olive oil 1 onion, chopped 3 rashers rindless bacon, chopped 550g bottled tomato pasta sauce 2 cups cold water ¾ cup dried macaroni pasta 1 carrot, peeled and coarsely grated 2 courgettes,
|2 Tbsp||Olive oil|
|3 pieces||Rindless bacon, chopped|
|550 g||Tomato pasta sauce, bottled|
|2 cups||Water, cold|
|¾ cup||Macaroni, dried|
|1||Carrot, peeled and coarsely grated|
|2||Courgettes, coarsely grated|
|400 g||Cannellini beans, canned, rinsed and drained|
|1 to taste||Salt & freshly ground pepper|
|1 Tbsp||Fresh oregano, chopped|
- Heat oil in a saucepan, add onion and bacon and cook over a medium heat for 8 minutes.
- Add the prepared tomato sauce, water and pasta and bring to the boil, then turn down the heat and simmer gently for 10 to 12 minutes to cook the pasta.
- Add grated vegetables and cannellini beans and simmer for 5 minutes to heat through.
- Season with oregano and salt and pepper to taste. Serve in bowls with crusty bread on the side.