8 oz penne pasta
2 Tbsp olive oil
4 garlic cloves, minced
1/2 cup white wine
1 can (14.5 oz) Italian diced tomatoes
1/4 cup fresh chopped basil
1 can (16 oz) cannellini beans, rinsed and drained well
salt and pepper to taste
In large pot, cook penne pasta according to directions on package, drain and set aside.
Put same pot over medium heat, add olive oil and garlic, stir and cook just until garlic becomes fragrant, then immediately pour in wine and cook, stirring, until the wine bubbles gently and the brown bits are off the bottom of the pot.
Add the tomatoes, and continue cooking until heated thoroughly, but do not allow to boil.
Add to the pot the basil, cannellini beans, and the penne, stirring to combine. Taste and add salt and pepper as desired.
Serve hot from the pot into shallow bowls. You may sprinkle with grated Parmesan cheese if you like and a drizzle of olive oil. Will serve 2 to 4 people.
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