Hearty Bean and Tomato Penne

• porce: 4-6

Ingredience

350g penne

4 strips of streaky bacon

1 tbsp olive oil 1/2 red onion, chopped 3 garlic doves, crushed 2 x 400g tins of chopped tomatoes 1 x 400g tin of red kidney beans, rinsed and drained A large handful of fresh parsley, chopped

Pokyny

1 Bring a large saucepan of salted water to

the boil and cook the penne according to the

package instructions.

2 Add the bacon to a large frying pan and cook over a medium-high heat for 5-7 minutes,

turning once, until crispy. Remove from the pan and drain on a sheet of kitchen paper.

3 Heal the oil in the pan and cook the onion for five minutes until soft. Add the garlic and cook for another minute.

4 Stir in the tomatoes and beans and cook over a low heat for 10 minute until thickened.

5 Chop the bacon and stir into the sauce with the parsley.

6 Add the drained penne to the sauce and toss to combine.