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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This was the first meal my dad & I created after Hurricane Wilma last year when power returned after 2 weeks! Comfort food all the way! Easily doubled or tripled! Ingredients:
1 lb rigatoni pasta |
1 (28 ounce) can italian whole tomatoes |
1 (28 ounce) can crushed tomatoes |
2 (20 ounce) cans cannellini beans, drained |
1 cup pecorino romano cheese, grated |
1/4 cup pecorino romano cheese (to garnish) |
garlic salt |
Directions:
1. Open cans of tomatoes and pour into large skillet. Cut up whole tomatoes with knife, releasing juices.
2. Sprinkle with garlic salt.
3. Simmer for 15 minutes.
4. Add drained beans.
5. Boil pasta water and add pasta.
6. Cook acording to package directions
7. Add cheese to sauce & stir, simmer till pasta is done.
8. Drain and add to sauce
9. Sprinkle with extra cheese.
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