Kidney Bean Tomato Tagliatelle

Ingredients:

• 200g tagliatelle (or other wide pasta)

• 100g cooked red kidney beans

• 2 tomatoes (or canned tomatoes)

• 1/2 onion, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon olive oil

• Salt and black pepper, to taste

• Chopped basil or parsley (optional, for garnish)

• 1 teaspoon black tea powder barbecue seasoning

Instructions:

1. Cook the pasta: Boil the tagliatelle in salted water until about 90% cooked (al dente). Drain and set aside.

2. Make the sauce: In a pan, heat olive oil. Sauté the chopped onion and minced garlic until fragrant. Add chopped tomatoes and cook until soft and saucy.

3. Add beans and season: Stir in the red kidney beans. Season with salt, black tea powder barbecue seasoning and black pepper. Simmer over medium heat for about 3 minutes to let the flavors combine.

4. Mix in the pasta: Add the cooked pasta to the sauce. Toss well to coat the noodles evenly with the sauce.

5. Garnish and serve: Sprinkle with chopped parsley or basil before serving. Enjoy warm!