Farfalle with Speedy Tomato Sauce, Cannellini Beans, and Broccoli Rabe
(from calibali0’s recipe box)
From the Solage Calistoga Resort in Calistoga, CA
Source: Shape, October 2010
Prep time: 20 minutes
Cook time: 25 minutes
Serves 6 people
Ingredients
- 1 tsp olive oil
- 1 small onion, finely chopped
- salt
- 4 cloves garlic, minced
- 1 pinch red chili flakes
- 6 cups broccoli rabe leaves and florets, rinsed and chopped
- 3 cups ripe diced tomatoes
- 1 tbsp minced fresh oregano, plus oregano springs for garnish
- 12 oz farfalle (bow-tie) pasta
- 1 15 oz can cannellini beans, drained and rinsed
- 3/4 cup grated Romano cheese
Directions
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Bring a large pot of water to a boil. Meanwhile, in a large saucepan, heat oil over medium. Add onion and a pinch of salt. Saute for 6 minutes or until golden. Stir in garlic, chili flakes, and broccoli rabe. Cook for 8 minutes or until greens have softened.
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Stir in tomatoes and minced oregano, along with another pinch of salt. Reduce heat to medium-low and simmer gently.
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Once water comes to a boil, add farfalle and cook for about 7 minutes or until al dente. Halfway through simmering sauce and cooking pasta – about 5 minutes – add beans to sauce, crushing them slightly with a potato masher or a fork to thicken sauce. Continue simmering for another 5 minutes while pasta cooks.
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Drain pasta and immediately return to cooking pot. Add half the sauce and stir to mix. Divide pasta among 6 plates and top with remaining sauce. Top with cheese and oregano sprigs, if desired.