One-Pan Tagliatelle with Cannellini and Tomatoes
10-15
min
cooking time
2/3
servings
Easy
difficulty

One-Pan Tagliatelle with Cannellini and Tomatoes

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Ingredients

  • One 8.8 oz. pkg. Giovanni Rana Tagliatelle
  • Two 14.5 ounce cans diced tomatoes, preferably “in sauce”
  • One 15.5 ounce can cannellini beans, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 ¼ cups water, plus more as needed
  • ¼ cup dry white wine
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablesooons chopped fresh parsley, plus more for garnish
  • Grated Parmigiano Reggiano cheese, plus more for garnish
  • Freshly ground black pepper to taste
10-15
min
cooking time
2/3
servings
Easy
difficulty

Preparation

Combine the tomatoes, beans, oil, garlic, water, wine, and salt in a large skillet, bring to a boil and cook for 3 mins. Add the tagliatelle and return to a boil, then reduce heat to low and simmer for 1 more minute, tossing occasionally.

Add the parsley and cheese and toss, adding water by the tablespoon to loosen if the sauce seems too dry. Season with salt and pepper to taste.

Divide the tagliatelle among plates and finish with a drizzle of oil. Garnish with additional parksley and cheese if desired.


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