Bavette with cannellini beans, friggitielli and n’duja
11.5 oz Barilla Bavette
7 oz Cannellini beans
5.2 oz friggitello peppers
4 ripe tomatoes
7 tbsp extra virgin olive oil
1 pack N’duja
Salt, black pepper to taste
Julienne cut the friggitello peppers and dice the tomatoes.
In a non-stick pan, heat up three tbsp of oil with some sage leaves; sauté the friggitello peppers and after a few minutes add the Cannellini beans and the diced tomatoes.
Add the N’duja and set aside.
Cook the Bavette and drain when al dente, pour in a pan, add a ribbon of extra virgin olive oil.