Pasta and beans, Lecce style

Pasta and pulses are a magic combo, one of the best categories of comfort food. As a mid week supper, you and I will take the pasta out of packet and the cannelloni beans from a tin, but Carmela Tortaro from Lecce makes and grows all her own produce. This dish is called ‘pasta e fagioli alla Leccese’ and the pasta Carmela demonstrated for us is called cavatelli rigate – grooved, gnocchi shaped pasta which are good fun to make.