Pasta pot with tomatoes and kidney beans

Ingredients

• 2 onions
• 4 Garlic cloves
• 1 red bell pepper
• 4 tbsp olive oil
• 1 tbsp butter
• 400 g chopped tomatoes (1 can)
• 250 g kidney beans (canned, drained weight)
• Salt
• Pepper (freshly ground)
• 0.5 tsp Dried oregano
• 400 g rounded farfalle pasta
• a handful basil
• Basil

Instructions

1. 1.

   Peel and dice onions and garlic. Wash the bell pepper, halve it, deseed and dice.

2. 2.

   Heat olive oil and butter in a pot, sauté paprika, onions and garlic while stirring. Add chopped tomatoes and drained beans. Season with salt, pepper and oregano and bring to a boil. Simmer for about 15 minutes over medium heat.

3. 3.

   Cook pasta in plenty of boiling salted water until al dente.

4. 4.

   Wash basil, shake dry and cut into strips. Mix the drained pasta and basil with the pot contents and season again. Serve in deep bowls and garnish with torn basil leaves.