It was cold. It was nearly lunchtime. What was in the pantry? Well, crushed tomatoes and tinned beans. I have herbs growing of course, so this was a simple quick lunch, best served on a cold wet day. A little bit Italian I think...thus the title. Simple good food, cooked without fuss and just very delicious.
It hit the spot. (And then doubled down as dinner for my kids!) #cookonceeattwice is real!
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The Lazy Sourdough Bakery course now baking.
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Need
- 60 Grams butter BUY
- 2 large brown onion peeled and halved
- 2 cloves garlic
- 80 Grams anchovy fillets
- 1 x 400g Tin crushed tomatoes
- 60 Grams tomato paste
- 500 Grams ripe tomatoes, quartered
- 1 Teaspoon raw caster sugar (optional) BUY
- 1 Tablespoon dried Italian herb mix
- freshly cracked black pepper to taste
- 2 x 400g Tins butter beans, or borlotti beans, drained
- Fresh herbs of choice to garnish (flat leaf parsley, oregano, basil, thyme)
Do
- 1
Place butter, onion and garlic into the Thermomix bowl and chop 3 sec/speed 6.
- 2
Saute 5 min/Varoma/speed 1 using the spatter guard or simmering basket in place of the MC.
- 3
Add anchovy fillets, tinned and fresh tomatoes, tomato paste, sugar, dried herbs and pepper. Cook 10 min/Varoma/Reverse/speed 1 using the spatter guard or simmering basket in place of the MC.
- 4
Add beans and continue cooking 5 min/80°C/Reverse/speed 1.
- 5
Taste for seasoning, the anchovies normally mean you don't need salt, but it will depend on the anchovies you used. Serve hot with plenty of crunchy toasted sourdough!
