Penne with Escarole and Cannellini Beans

    (150)
    30 min

    Colourful and delicious, this dish is quick to prepare for a midweek supper.


    146 people made this

    Ingredients
    Serves: 8 

    • 1 (500g) pack penne pasta
    • 1 head escarole or curly endive, chopped
    • 2 cloves garlic, minced
    • 1 (400g) tin cannellini beans, with liquid
    • 1 (400g) tin chopped tomatoes
    • salt and ground black pepper to taste

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil, and cook the penne 8 to 10 minutes or until al dente; drain.
    2. In a frying pan over medium heat, cook and stir the escarole, garlic, cannellini beans with their liquid and tomatoes until liquid has reduced by half. Season with salt and pepper. Toss with the cooked pasta to serve.

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    Reviews & ratings
    Average global rating:
    (150)

    Reviews in English (119)

    by
    93

    This recipe is really good. I made some slight adjustments so suit my family. Added 1 small onion and 2 cloves of garlic (sauteed like advised by prior reviewer) also added a few shakes of crushed red pepper and topped with fresh grated romano cheese. Very good and REALLY, REALLY easy to make!! Thanks for a great recipe!!  -  18 May 2005  (Review from Allrecipes US | Canada)

    by
    52

    We're trying to do a meatless dish one night a week, and this really fit the bill (literally -super cheap to make!) Simple to prepare, and it tasted wonderful. Bought a 0.5lb head of escarole, and it was just right. Like the previous reviewers, I sauteed 1t of extra garlic in 1T olive oil before adding the rest of the ingredients, then a shake of red pepper flakes at the end. My husband like his with grated parm on it, but I thought it was delicious, as is. Creamy, hearty and satisfying.  -  12 Jan 2006  (Review from Allrecipes US | Canada)

    by
    49

    Excellent recipe!! I wasn't sure if the brand of diced tomatoes would have enough flavor, so I did saute 1 clove of minced garlic with olive oil prior to adding the escarole. Came out perfect! Will definitely be a keeper, thank you!  -  05 Oct 2004  (Review from Allrecipes US | Canada)

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