1 onion, chopped

1 clove garlic, finely chopped

1/4 teaspoon (1 ml) hot pepper flakes

2 tablespoons (30 ml) olive oil

1 can 28 oz (796 ml) plum tomatoes

500 g Farfalle or other short pasta

1 can 19 oz (540 ml) white beans, rinsed and drained

1/2 lb (225g) provolone cheese, diced

1/4 cup (60 ml) fresh chives, chopped

Salt and pepper

In a saucepan, cook the onion, garlic and hot pepper flakes in the oil. Break up the tomatoes with your hands and add to the saucepan. Bring to a boil. Simmer for 5 minutes.

Cook the pasta until al dente in salted boiling water. Meanwhile, add the beans to the sauce and cook for about 4 minutes. Drain the pasta and add to the sauce. Stir well. Season with salt and pepper. Remove from the heat and add the cheese. Stir until the cheese has melted. Divide into shallow bowls, sprinkle with chives and serve.

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