Butterfly Pasta With Cannellini Beans
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8
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
- In a large skillet, heat the oil and garlic over medium heat.
- After a minute or two, when the garlic begins to sizzle, add the tomatoes and the beans.
- Bring it to a low boil and simmer it for 20 minutes, or until the pasta is ready.
- Meanwhile, cook the pasta according to package directions.
- Add the basil to the tomato sauce about a minute before you drain the pasta.
- Season the sauce with salt and pepper.
- Drain the pasta and add it to the sauce or mix the pasta and sauce together in a large bowl.
- Serve the pasta topped with Parmesan cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!