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Penne Pasta with Cannellini Beans and Escarole

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Adjust Servings:
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)

Nutritional information

34.11 g
8.97 g
28.92 g
478 mg
0 mg

Penne Pasta with Cannellini Beans and Escarole

  • Veg
  • 30 mins
  • Serves 8
  • Easy


How to make Penne Pasta with Cannellini Beans and Escarole

  • Carefully dice the tomatoes into squares and make sure to save the tomato juice they came with.
  • Chop the onion.
  • Peel the clove of garlic and press it with the flat side of the knife to release the juice. Set aside with the onion and tomatoes.
  • Fill a large pot with water and set it to boil.
  • After the water starts boiling, add the pasta. To make sure that they don’t stick to each other, add two tablespoons of cooking oil. You should also season the pasta with salt to make sure it isn’t bland.
  • While pasta is cooking, chop the endive/escarole. To chop it, remove the core and then cut the leaves evenly. Make sure to do this part until the very last minute as they can get discolored quickly. If you have cut them from beforehand, then make sure to put them in lemon water to preserve their freshness.
  • Cook the pasta for 8 to 10 minutes or until al dente. Drain the water.
  • to a skillet over medium heat. add the escarole and make sure to keep stirring. Add the cannellini beans with the canned liquid for additional flavor. After half a minute, add the diced tomatoes (with juice), garlic, and onion. Season with the rest of the salt and pepper.
  • Top with cilantro and serve.


  • Pasta is an invention of China, not Italy.
  • Tomato sauce came thousands of years after the invention of pasta.
  • There are almost 600 types of pasta in the world.

Sage Leon

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