Pasta with white beans and anchovy croutons

Step 1/4

• 1 onions
• 1½ ciabatta rolls
• 3 anchovies

• 1 cutting board
• 1 knife

Finely dice the onion, tear the inside of the rolls into small pieces, cut the anchovies into small pieces.

Step 2/4

• 2½ tbsp olive oil
• ½ tsp chili flakes
• salt
• pepper

• 1 frying pan
• 1 cooking spoon
• 2 paper towels

Heat 5 tbsp of olive oil in a frying pan. Add anchovies and chili flakes, cook briefly, then fry bread crumbs in it until crispy, season with salt and pepper. Remove from heat, place on kitchen roll and set aside.

Step 3/4

• 300 g rigatoni
• 1 canned white beans
• 1½ tbsp olive oil
• 2½ cloves garlic
• ½ tsp dried thyme

• 2 pots
• 1 ladle
• 1 immersion blender

Cook the pasta al dente according to the package instructions. In the meantime, heat 3 tbsp of olive oil in a large pot. First fry the onions until they are translucent, then press the garlic through a garlic press and add to the pot. Add thyme and beans, mix in briefly, season with salt and pepper. Then add a ladle or two of pasta water and mix the beans partially with a blender or a wooden spoon to a creamy sauce, leaving a few beans whole.

Step 4/4

• parsley (for serving)

• 1 platter

Add the pasta to the beans and mix. Arrange on a plate, sprinkle with crispy anchovy bread crumbs and chopped parsley. Enjoy!

Enjoy your meal!