Pasta e Fagioli

Heat the olive oil in a large saucepan over a medium heat and gently fry the garlic and chilli flakes for 1 minute until fragrant but not coloured.

Add the rosemary sprigs, tinned tomatoes, and stock, then bring to the boil.

Tip in one tin of cannellini beans, then roughly mash the second tin with a fork and add that too — this creates a thick, creamy texture.

Simmer for 10 minutes, then add the pasta and cook for a further 10–12 minutes until the pasta is al dente, stirring often.

Remove the rosemary sprigs, season generously with salt and black pepper.

Ladle into bowls, drizzle with extra olive oil, and scatter with Parmesan.