pasta and white beans with garlic-rosemary oil

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5 steps

1
In a skillet, heat oil over medium-high heat and add pancetta; cook until it just begins to brown then place in your slow cooker — give the pan a minute to get hot.
2
Note: if you are using the prosciutto, skip the above step and instead heat the oil for the onions, next step.
3
Reduce heat to medium and add onion to pan; cook, stirring, often softened.
4
Add garlic, grated potato, rosemary, parsley, salt and pepper to pan; cook, stirring, for 1 minute.
5
Stir in tomatoes and bring to a boil; cook, stirring, until liquid is reduced by about 1/3, which will take about 2 minutes. Taste for salt and serve when it looks done.

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