Ingredients
- A dash of table salt (0.40 grams)
- A dash of pepper (0.10 grams)
- 2 tbsp cooking oil
- 1 small onion
- 2 cloves garlic
- 1 head of raw Endive/Escarole (513 grams)
- 1 can of red, ripe tomatoes with tomato juice (190 grams)
- Canned, matured white Cannellini beans (439 grams)
- One packet of corn, dry pasta (452 grams)
- Chopped cilantro (for serving)
How to make Penne Pasta with Cannellini Beans and Escarole
Trivia
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