This is a once a week favorite. Try it with different beans and pastas. Always satisfying, and really easy.
One can (drained and rinsed) of cannelloni, red or black beans
One pint container of cherry tomatoes, halved. The small tomatoes "on the vine" are usually good. (You could also use an 8 oz. can of tomato sauce. I always keep a supply on hand.)
One half large onion
Three cloves garlic, minced
2 cups dried pasta, medium shells, penne or similar,
One half teaspoon salt, more to taste
Optional ground hot pepper flakes or cayenne
Chunk of Parmesan for grating
One cup chopped cilantro.
Saute the onions and garlic, add the tomatoes, salt and pepper (and pepper flakes) and cook covered about 10 minutes on low until the tomatoes dissolve, add the beans, and cook another ten minutes. Check and stir every 5 minutes or so to be sure the tomato mixture does not stick to the pan. Turn off the heat, and when you are ready, start the pasta.
Cook the pasta al dente, add to the tomato and beans. cook, stir, turn off the heat and mix in most of the cilantro.
Serve with cilantro garnish and grated Parmesan. We like Parmigiano Reggiano
Update: Some chopped Kalamata olives are a nice addition. Add when beans are cooking.
Tom David Food Blog: Great vegetarian meals for two hungry people. Every one a winner.
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