Hearty bean and tomato penne

Serves 4-6
350g penne
4strip of streaky bacon
1 tbsp olive oil
0.5 red onion, chopped
3 garlic cloves, crushed
2g tins of chopped tomatoes
400g tin of kidney beans, rinsed and drained
  1. Bring a large saucepan of salted water to the boil and cook the penne according to the package instructions.
  2. Add the bacon to a large frying pan and cook over a medium-high heat for 5-7 minutes, turning once, until crispy. Remove from the pan and drain on a sheet of kitchen paper.
  3. Heat the oil in the pan and cook the onion for five minutes until soft. Add the garlic and cook for another minute.
  4. Stir in the tomatoes and beans and cook over a low heat for 10 minutes until thickened.
  5. Chop the bacon and stir into the sauce with the parsley.
  6. Add the drained penne to the sauce and toss to combine.

Per Serving 465kcals, 6.4g fat (1.2g saturated), 79.4g carbs, 5.3g sugars, 24.5g protein, 12g fibre, 0.12g sodium