Cook pasta in salted boiling water according to packet instructions. Drain.

Meanwhile, heat oil in a medium non-stick saucepan over medium heat. Add onion and cook for 5 minutes until soft.

Add garlic and cook for another minute. Add passata and water, bring to the boil and reduce to a low simmer for 10 minutes until sauce has reduced slightly.

Add cannellini beans, kale and basil and stir for 1 minute until heated and wilted. Stir through pasta and season with salt and pepper.

Divide pasta e fagioli between serving plates, sprinkle with parmesan and an extra grinding of black pepper to serve.