Some days I wake up, look out the window, and know before I even set foot out of the bedroom it’s going to be one of those kind of days. Those kind. You know exactly what I mean.
What inevitably follows is a morning of attempted work, one which can be more appropriately summarised as moping. By the time lunch rolls around I give up; all the desire in the world won’t make this British winter metamorphose into a Thai autumn. The best I can do at this point is scoff something warming, something comforting. From then on in my day I can look forward to an afternoon which will, at the very least, progress from the aforementioned mope-fest into slightly more upbeat brooding.
Sike. I’m a happy bunny after I eat awesomeness.
What can I say about this? It’s ridiculous easy and tantalisingly good (well I think so anyway). If you’re making this in the summer and are using succulent in-season tomatoes, you could perhaps get away with losing the sugar (especially if using a Roma-esque variety).
This is perfect with or without pasta. Without pasta it’s a nice snack; with it’s a filling meal.
Winter Warmer Beans ‘n Pasta
- Parboil the pasta until it’s around 5 minutes from being cooked to your liking.
- While the pasta is boiling, heat olive oil over medium heat in a pan and fry the garlic for 30 seconds. Add the sage and cook a further 30 seconds. Throw (okay, not literally) in the red wine, tomatoes, salt, and sugar and mix until incorporated before adding the drained butter beans.
- When the pasta is par-cooked, drain it and add it to the sauce to cook for a further 5 minutes (keep the lid on if possible). It’s always a good idea to finish cooking any pasta in its sauce!