White Bean Penne Arrabbiata

Name: White Bean Penne Arrabbiata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2½ tsp Salt; 12½ oz Penne; 2 tbsp Olive Oil; 4 cloves Garlic; 1 tsp Red Pepper Flakes; 1¾ lb Canned Tomatoes; 1 White Beans; ½ oz Fresh Basil; 1½ oz Parmesan

By Eatpace

Penne is tossed in a spicy garlic-tomato sauce with basil and cannellini beans. The sauce simmers while the pasta cooks, making dinner ready in about 30 minutes.

Total: 30 min; 10 prep · 20 cook
Serves: 4; Scale it below
Calories: 547; kcal per serving
Protein: 23g; per serving

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Penne in spicy tomato sauce with cannellini beans, basil, and grated Parmesan.

30 min

Ingredients

9 ingredients

4 servings

2½ tsp Salt
12½ oz Penne
2 tbsp Olive Oil
4 cloves Garlic, thinly sliced
1 tsp Red Pepper Flakes
1¾ lb Canned Tomatoes (One 28-oz can of crushed tomatoes)
1 White Beans, drained and rinsed (One 15-oz can)
½ oz Fresh Basil, torn
1½ oz Parmesan, grated

Contains dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

547 kcal

Protein: 23 g
Carbs: 89 g
Fat: 11 g
Fiber: 11 g

By EatpaceHow we write and check our recipes

Method

6 steps 10 min prep · 20 min cook

Cook

Step 1. Bring a large pot of water to a boil. Add most of the Salt and the Penne; cook until just shy of tender, about 10 minutes or according to the package. Drain.
Step 2. Meanwhile, heat the Olive Oil in a large skillet over medium-low heat. Add the Garlic and Red Pepper Flakes; stir until fragrant and the garlic is pale golden, about 2 minutes.
Step 3. Add the Canned Tomatoes and the rest of the Salt. Bring to a simmer over medium heat, then lower the heat and simmer until slightly thickened, about 10 minutes.
Step 4. Stir in the White Beans and simmer until heated through, about 3 minutes.
Step 5. Add the drained pasta to the sauce and toss over medium heat until coated and tender, about 2 minutes. Stir in the Fresh Basil.

Finish & serve

Step 6. Divide among bowls and top with the Parmesan.

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Tips

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Use a vegetarian hard cheese in place of Parmesan if you avoid animal rennet.

Good to know

Keep the heat low when cooking the garlic so it flavors the oil without burning.

Leftovers

Refrigerate leftovers for up to 3 days and reheat with a splash of water.

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