Fast Pasta e Fagioli with Pancetta & Beans

Ingredients

• 300 gm dried ditali
• 2 tbsp olive oil
• 1 small onion, diced
• 80 gm pancetta, cut into lardons
• 1 tbsp rosemary, coarsely chopped
• 2 garlic cloves, finely chopped
• 500 ml (2 cups) chicken stock
• 400 gm canned baby Roma tomatoes or cherry tomatoes
• 400 gm canned cannellini beans, drained
• Extra-virgin olive oil, for drizzling
• Finely grated parmesan (optional), torn basil leaves and bread, to serve