Memorial Day Recipes

Bean Penne

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Bean Penne

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This is a thick pasta recipe filled with pancetta and cannellini beans.

Shared by svenetos

Serving Size / Yield

4-6 servings

Ingredients

  • 2 Tbs. olive oil
  • 2 1/2 oz. pancetta, finely chopped
  • 1 lg. garlic clove, peeled and finely chopped
  • 2 C. drained cooked cannellini beans
  • 1 1/2 lbs. plum tomatoes, peeled, seeded and chopped
  • salt
  • 1 lb. penne
  • pepper
  • 1/2 C. chopped parsley
  • 1/2 C. grated parmesan cheese

Directions

Pour oil into a large saucepan. Add pancetta. Cook over medium heat, stirring, for 10 minutes or until browned. Add onion and cook until tender and golden, 10 minutes. Stir in the garlic and cook for another minute. Add beans, tomatoes and salt and pepper. Cook 5 minutes. Bring about 4 qts. water to a boil in a large pot. Add 2 Tbs. salt, then the pasta. Stir well. Cook over high heat until pasta is al dente. Drain the pasta. In a large serving bowl, toss the pasta with the sauce and the parsley. Add the cheese and toss again.

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