One-Pan Fettuccine with Cannellini and Tomatoes
- 10-15
- min
cooking time
- 2/3
- servings
- Easy
- difficulty
One-Pan Fettuccine with Cannellini and Tomatoes
One-Pan Fettuccine with Cannellini and Tomatoes
Ingredients
- One 9 oz. pkg. Giovanni Rana Fettuccine
- Two 14.5 ounce cans diced tomatoes, preferably “in sauce”
- One 15.5 ounce can cannellini beans, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 ¼ cups water, plus more as needed
- ¼ cup dry white wine
- 1 teaspoon kosher salt, plus more to taste
- 2 tablesooons chopped fresh parsley, plus more for garnish
- Grated Parmigiano Reggiano cheese, plus more for garnish
- Freshly ground black pepper to taste
Preparation
Combine the tomatoes, beans, oil, garlic, water, wine, and salt in a large skillet, bring to a boil and cook for 3 minutes. Add the fettuccine and return to a boil, then reduce heat to low and simmer for one more minute, tossing occasionally.
Add the parsley, cheese, and toss, adding water by the tablespoon to loosen if the sauce seems too dry. Season with salt and pepper to taste.
Divide the fettuccine among plates and finish with a drizzle of oil. Garnish with additional parsley and cheese if desired.
