Mafaldine Pasta Fagioli With Cannellini Beans & Cavolo Nero

Turn the grill on to medium-high and boil a kettle

Peel and finely chop (or grate) your garlic

Add your cherry tomatoes to a tin foil lined baking tray with a drizzle of olive oil and a pinch of pepper

Put the tray in the oven for 12-15 min or until blistered

Heat a pot (with a matching lid) over a medium heat with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil

Once hot, add half the chopped garlic (you'll use the rest later!) and cook for 1-2 min or until fragrant

Once fragrant, add the panko breadcrumbs with the chilli flakes (can't handle the heat? Go easy!) and cook for 2-3 min or until golden, stirring frequently

Tip: Watch them like a hawk to make sure they don't burn!

Meanwhile, dissolve your vegetable stock mix and red wine paste in 280ml [350ml] [470ml] boiled water

Peel and finely dice your brown onion[s]

Once the panko is golden, transfer it to a small bowl and mix through half your grated Italian hard cheese (you'll use the rest later!) – this is your chilli cheese pangrattato

Return the pot to a medium heat with a drizzle of olive oil

Once hot, add the diced onion and remaining chopped garlic with a pinch of salt and pepper and cook for 5-6 min or until softened

Reboil a kettle

Once softened, add the tomato paste and blistered tomatoes and give everything a good mix up, then cook for 1-2 min

Once fragrant, add the stock and your cannellini beans (no need to drain!) with all the bean water and cook for 3-4 min or until the sauce has slightly thickened

Wash, then chop your cavolo nero roughly, removing any tough stalks

Add your pasta to a separate pot of boiled water and bring to the boil over a high heat

Cook the pasta for an initial 5-6 min (7–8 min for wholewheat) or until almost cooked

Once done, drain the pasta, reserving 50ml [60ml] [80ml] of the starchy pasta water

Once slightly thickened, use a stick blender to roughly blitz into a sauce

Add the chopped cavolo nero with a little starchy pasta water and cook for 3-4 min or until wilted

Stir through the remaining grated Italian hard cheese with the drained pasta and a large pinch of sugar and cook for a further 2-3 min

Season with a small pinch of salt and pepper – this is your mafaldine pasta fagioli