Butterfly Pasta With Cannellini Beans |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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In 'The Six O' Clock Scramble' by Aviva Goldfarb Ingredients:
2 tablespoons olive oil |
2 garlic cloves, minced |
1 (28 ounce) can diced tomatoes with juice |
2 (15 ounce) cans cannellini beans, undrained |
16 ounces farfalle pasta |
1 cup loosely packed fresh basil leaf, coarsely chopped |
salt |
pepper |
grated parmesan cheese, for serving |
Directions:
1. In a large skillet, heat the oil and garlic over medium heat.
2. After a minute or two, when the garlic begins to sizzle, add the tomatoes and the beans.
3. Bring it to a low boil and simmer it for 20 minutes, or until the pasta is ready.
4. Meanwhile, cook the pasta according to package directions.
5. Add the basil to the tomato sauce about a minute before you drain the pasta.
6. Season the sauce with salt and pepper.
7. Drain the pasta and add it to the sauce or mix the pasta and sauce together in a large bowl.
8. Serve the pasta topped with Parmesan cheese.
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