Farfalle and Cannellini Pomodoro


  • 8 oz. farfalle (bow-tie pasta)
  • 2 Tbsp. extra virgin olive oil
  • 2 tsp. minced garlic
  • 1 (15 oz.) can cannellini beans, drained and rinsed
  • Ad
  • 2 large tomatoes, diced
  • salt, to taste
  • crushed red pepper, to taste
  • 3 Tbsp. fresh basil, chopped
  • 1/4 cup fresh grated Parmesan cheese, or to taste


Cook pasta al dente according to package instructions and drain.

Meanwhile, heat olive oil in a large pot over medium high heat; add garlic and cannellini and cook, stirring frequently, until the beans are heated through, about 3 minutes.

Reduce heat to medium; add tomatoes, salt, red pepper and basil, gently stir to combine until tomatoes are heated through. Add pasta, stir well and serve garnished with Parmesan.

By Deeli from Richland, WA


April 1, 20110 found this helpful

This is so funny, read the recipe and thought that looks like a Deeli recipe. Sho' enuf! And it sounds very good too!

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