Orecchiette with Ham


PREP TIME 5 minutes
COOK TIME 25 minutes


2 shallots, thinly sliced
2 cloves garlic, thinly sliced
200g shaved ham, chopped
Pukara olive oil
½ tsp Tasman sea salt
5 sprigs thyme, chopped
425g Old El Paso mexe beans
1 ½ cups tomato passata
200g Barilla orecchiette pasta
2 cups chicken stock


Step 1
Add shallots, garlic, salt and thyme into an oiled pot before leaving to cook until translucent.

Step 2
Once translucent, add passata and mexe beans and stir together before adding ham and chicken stock and leaving until at a boil.

Step 3
Once at a boil, add pasta and leave for approx 15 minutes until cooked before serving up with a few sprigs of thyme on top.