Rigatoni With White Beans And Tomatoes Recipes

Steps:

• Cook pasta according to package directions. In a large saucepan, saute onion and garlic in oil until tender. Stir int the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender., Stir in the beans, tomatoes, sage, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale. Return to boil. Cover and cook for 3-4 minutes or until kale is wilted and tender. Drain pasta; add to bean mixture and heat through. Sprinkle with Parmesan cheese.

Steps:

• Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.

Steps:

• Soak beans in cold water for 12 hours. Drain beans and transfer them to a heavy sauce pan. Add water to cover by one inch and bring to a boil over medium heat. Reduce heat to a low simmer until beans are tender and most of the liquid is absorbed-about 1 1/2 hours. When beans have been cooking for about an hour, in a large shallow sauce pan heat olive oil over low heat. Add garlic and sage leaves-saute until garlic is translucent-about 2 min. Add tomatoes and season with salt and pepper. Simmer for 20 minutes. Add beans, cover pan with lid and simmer for 15 more minutes. Meanwhile bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Drain pasta and transfer to sauce pan with beans. Raise heat to medium and stir well to coat the pasta about 1 minute. Serve immediately.

Steps:

• Cook& drain pasta.
• Cook onion and sausage over med-high heat 2-3 minutes until onion is tender.
• Gently stir in pasta and remaining ingredients except cheese.
• Cook 3-5 minutes or until hot.
• Sprinkle each serving with cheese.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.
• Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.
• Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.
• At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.

Steps:

• Cook pasta according to package directions (do not use salt); drain. Return pasta to saucepan.
• In a large saucepan, combine beans, tomatoes, and sausage; heat through. Add bean mixture and basil to pasta; gently toss. Sprinkle with cheese.

Steps:

• Cook pasta according to package directions. Drain and return pasta to saucepan.
• Meanwhile, in a large saucepan combine beans, undrained tomatoes, sausage, and basil.
• Cook and stir until heated through.
• Add bean mixture and fresh basil to pasta.
• Stir gently to combine.
• To serve, sprinkle each with serving of cheese.

Steps:

• Soak the beans overnight.
• cook beans for 1 1/2 hours until most of the liquid is obsorbed.
• I large shallow pan heat oil and cook garlic 2 minutes, add tomatoes and basil and season with salt and pepper to taste and add beans.
• Cover and simmer 20 minutes.
• Meanwhile cook pasta, drain and add to tomato/bean mixture-- toss to coat.