1 Tbsp sunflower Oil 1 onion, finely chopped 1 large apple, cored and chopped 14 1/2 floz/410g can chopped tomatoes with garlic and herbs 10 1/2fl.oz/300 ml carton passata 10 fl.oz/290 g can barlotti beans, drained and rinsed 3 Tbsp red pesto 10oz/300g leftover cooked pasta, or 220g pack fresh pasta.
Heat the oil in a big pan, then gently fry the onion for 3 minutes. Stir in the apple, then cook for 2 - 3 minutes until both have softened. Stir in the tomatoes, passata and beans. Bring to the boil, then simmer gently for 10 minutes. Stir in the pesto and pasta, mixing well until the pasta is heated through. Serve in bowls with lots of crusty bread.