Rigatoni with White Beans and Tomatoes |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Light, no-meat and easy! Ingredients:
1 cup dried cannellini beans |
6 tablespoons olive oil |
4 cloves garlic, chopped |
20 fresh basil leaves, torn |
1 1/4 lbs chopped fresh tomatoes |
1 lb rigatoni pasta |
Directions:
1. Soak the beans overnight.
2. cook beans for 1 1/2 hours until most of the liquid is obsorbed.
3. I large shallow pan heat oil and cook garlic 2 minutes, add tomatoes and basil and season with salt and pepper to taste and add beans.
4. Cover and simmer 20 minutes.
5. Meanwhile cook pasta, drain and add to tomato/bean mixture- toss to coat.
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