#Black beans make a nutritious and satisfying pasta topping. They go perfectly with a tasty tomato sauce and garlicky breadcrumbs.# Heat the oil gently in a saucepan. Add the carrot, onion, celery, garlic and beans and stir gently in the oil for 5 minutes, or until the vegetables soften. Add the tomatoes and chilli or cinnamon and stir again. Heat to simmering, cover with a lid and cook over very low heat for 30 minutes, stirring from time to time. You might need to add a little reserved tomato juice to keep the sauce moist. Add salt and pepper to taste and discard the chilli or cinnamon stick.

Towards the end of the cooking time for the sauce, 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 well.

To make the garlic-fried breadcrumbs, heat the oil in a frying pan. Put the breadcrumbs, rosemary and garlic in a bowl and mix well. Add the mixture to the pan and fry until crisp and golden. Transfer to a plate lined with kitchen paper, leave to drain and cool.

Add the sauce and rocket to the pasta and stir well. Serve topped with the breadcrumbs and Parmesan shavings.