#Rustic and hearty, this pasta dish makes for a warming supper. Tinned beans are a convenient store-cupboard standby, and as well as providing slow-release energy and low-fat protein, three heaped tablespoons count as a single portion of the recommended ‘five-a-day’.#
Heat the oil in a saucepan and fry the onion gently for around 8 minutes until softened, then stir in the garlic, oregano and pancetta and cook for another 2 minutes.
Pour in the passata and stir in the sugar and tomato purée. Bring to the boil, then reduce the heat to low and simmer, half-covered, for 10 minutes, stirring occasionally. Add the beans, stir and cook for another 5 minutes.
Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Drain, reserving 4 tablespoons of the cooking water.
Add the cooked pasta and reserved cooking water to the sauce and heat through before serving. Season to taste.