ingredients

5 oz whole grain pasta of your choice - I used community grains

2 cups coconut white beans

4 tbsp coconut chili crunch

3 tomatoes, diced

1 bulb fennel, finely chopped

3-4 spring onions, coarsely chopped

2 cloves garlic, minced

1/4 cup olive oil

In a saute pan over medium heat, saute chopped fennel until light golden brown. Add chopped spring onions and minced garlic - stir for 2 minutes. Add diced tomatoes and stir. Lower heat to low. Let simmer, stirring occasionally as to not stick to the bottom of the pan, about 15 minutes. You should have a thick, chunky tomato sauce. 

Meanwhile, cook pasta in salted boiling water, to 3 minutes less than stated on the package. Time the pasta to end as your tomato sauce is close to done. Add white beans 3 minutes before tomato sauce is done, and gently warm beans and sauce. Toss in pasta with just a bit of pasta water, and cook for another several minutes, until pasta is nicely coated with sauce and beans. Top with coconut chili crunch and serve!

Serves 2.