Butter Bean and Ditali Ratatouille

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the balsamic vinegar and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the ditali.

Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.

When your pan of water is boiling, add the ditali and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Once the onions have caramelised, add half the garlic along with the mixed herbs. Fry until fragrant, 1 min.

Add the butter beans, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.

Once thickened, remove from the heat and set aside for later. Cover to keep warm. 

While everything cooks, halve the ciabatta. Spread the garlic over the cut side of the ciabatta and drizzle with the olive oil for the garlic bread (see pantry for amount).

When the veg has around 5 mins left, pop the ciabattas into the oven and bake until golden, 5-6 mins.

Once everything's ready, pop the saucepan with the beans on medium-high heat and heat until piping hot. 

Stir the roasted veg, cooked pasta, cheese and butter (see pantry for amount) through the beans until melted. Add a splash of water if the sauce is looking a little thick.