Creamy Basil Rigatoni with White Beans: A Quick & Flavorful Pasta Delight!

Sure! Here’s the detailed recipe for Rigatoni with White Beans and Tomatoes:

Rigatoni with White Beans and Tomatoes

• Cook Time: 20 minutes
• Prep Time: 5 minutes
• Total Time: 25 minutes
• Servings: 6
• Calories per serving: 473.1
• Fat Content: 17.2g
• Saturated Fat Content: 2.8g
• Cholesterol Content: 63.8mg
• Sodium Content: 23.2mg
• Carbohydrate Content: 66.1g
• Fiber Content: 5.6g
• Sugar Content: 4g
• Protein Content: 14.7g

Ingredients:

• 1 can (about 15 ounces) cannellini beans, soaked overnight and drained
• 6 tablespoons olive oil
• 4 cloves garlic, minced
• 20 fresh basil leaves, torn
• 1 1/4 pounds fresh tomatoes, diced
• 1 pound rigatoni pasta
• Salt and pepper to taste

Instructions:

1. Soak the beans overnight: Before starting the recipe, ensure you soak the cannellini beans in water overnight to soften them.

   Related Articles

   • 
     Ginger Glazed Chicken Delight
   • 
     Ann Peterson’s Perfect Pecan Pie Recipe
   • 
     Garlic Butter Shrimp Scampi with Linguine
   • 
     Tropical Mango Rice Salad: Quick & Easy Recipe

2. Cook the beans: After soaking, drain the beans and transfer them to a pot. Cover the beans with water and bring to a boil. Reduce the heat and let them simmer for about 1 1/2 hours until most of the liquid is absorbed and the beans are tender. Once cooked, set the beans aside.

3. Prepare the tomato and bean mixture: In a large shallow pan, heat the olive oil over medium heat. Add the minced garlic and cook for about 2 minutes until fragrant, being careful not to burn it. Then, add the diced tomatoes and torn basil leaves to the pan. Season with salt and pepper according to your taste. Stir in the cooked cannellini beans and combine everything well. Cover the pan and let the mixture simmer for 20 minutes, allowing the flavors to meld together.

4. Cook the pasta: While the tomato and bean mixture is simmering, cook the rigatoni pasta according to the package instructions until al dente. Once cooked, drain the pasta and add it to the tomato and bean mixture in the pan.

5. Toss to coat: Gently toss the cooked pasta with the tomato and bean mixture, ensuring that the pasta is well coated with the flavorful sauce.

6. Serve: Once everything is nicely combined, transfer the Rigatoni with White Beans and Tomatoes to a serving dish. Garnish with additional torn basil leaves if desired. Serve hot and enjoy this delicious and satisfying meal!

This recipe is perfect for a quick and nutritious dinner option, ready in just 25 minutes from start to finish. The combination of creamy cannellini beans, juicy tomatoes, fragrant garlic, and fresh basil creates a burst of flavors in every bite. Plus, with the added protein and fiber from the beans, it’s not only delicious but also nutritious. Try making this Rigatoni with White Beans and Tomatoes recipe for your next family meal or dinner gathering, and it’s sure to become a favorite! 🍝🍅