This is what I am making for dinner tonight:
Penne Pasta with Escarole and Cannellini Beans
Ingredients:
1 (16 oz) penne pasta
2 quarts water
2 Tbsp salt
1 head escarole, washed, boiled for 5 minutes, drained and chopped (spinach or swiss chard can be used instead)
2 Tbsp extra virgin oil
1 (15.5 oz) can of cannellini beans with liquid
1 (14.5 oz) can diced tomatoes
1 clove garlic, thinly sliced
salt and pepper
grated parmesan cheese
Directions:
Bring salted water to a boil. Cook pasta 8 to 10 minutes or until al dente. Drain and reserve 1 cup of pasta water.
In skillet over medium heat, add oil and garlic, cook for 45 seconds or until garlic is translucent.
Stir in escarole and cook for 1 minute.
Add cannollini beans with liquid and then add diced tomatoes. Cook for 3 minutes, season, toss with pasta, add 1 cup of pasta water….heat thoroughly serve with a generous sprinkle of parmesan.
Yum! Sounds good! Be sure to a generous sprinkling of Pecorino!
It was good! I used Kraft’s Parmesan cheese– I think the Pecorino would have been a better choice. I wish I had rinsed the ziti when it was in the colander because it was actually a little saltier than I’d prefer. I think it’s one of those dishes that will taste better the day after.
I do all the cooking in my house. One tip with pasta. Save a ladle full of the pasta water and dump it into your sauce or whatever you are tossing into the pasta. It will help the sauce “stick” to the pasta.
I think most pasta dishes taste better the next day!
😀
I will do the pasta water thing– I’ve never done it prior to this recipe. I certainly make enough pasta. I think most Italian dishes do taste better the next day.