• 1 tbs olive oil
• 1 large red onion, halved and cut into thin wedges
• 3 garlic cloves, thinly sliced
• 690g jar tomato passata sauce
• 4 vine-ripened tomatoes, peeled, chopped and seeds removed
• 2 x 400g cans butter beans, rinsed and drained 
• 1/2 cup flat-leaf parsley, chopped
• 2 tbs oregano leaves, chopped
• 50g wild rocket leaves
• 1/3 cup finely grated pecorino cheese, parmesan or feta

Grilled garlic bread

6 slices crusty wholegrain bread
Olive oil
2 garlic cloves, halved lengthways