Tuscan Pasta Bake
Serves 4
200g pasta twirls
3 sticks of celery
400g can borlotti or cannelloni beans, drained
400g can of tomatoes
1/4 bottle of red wine
1 vegetable stock cube
50g black olives
1 teaspoon dried mixed herbs
1/2 teaspoon salt
1. Preheat oven to 190°C.
2. Put the pasta in the base of an ovenproof dish.
3. Chop the celery and add it to the dish along with the tomatoes, olives, beans, herbs, stock cube and salt. Gently mix all the ingredients together with a large spoon being careful not to damage the beans.
4. Add the wine and briefly mix it in. Top up the dish with water until the liquid almost but not quite covers the pasta.
5. Cover the dish with aluminium foil and bake for 25 minutes then stir the contents of the dish before putting it back in the over for a further 20 minutes. 5 minutes before the cooking finishes remove the foil to give the pasta a golden brown finish.