Rana Products Used

One-Pan Tagliatelle

with Cannellini and Tomatoes

2 – 14.5 oz. cans diced tomatoes, preferably “in sauce”
1 – 15.5 oz. can cannellini beans, drained
2 Tbs. extra virgin olive oil
1 clove garlic, minced
1 ¼ cups water
¼ cup dry white wine
1 tsp. kosher salt
1 – 8.8 oz. pkg. Giovanni Rana Tagliatelle
2 Tbs. fresh parsley, chopped
Parmigiano Reggiano, grated

Place first seven ingredients in a large non-stick pan.  Bring to a boil and cook for 3 mins.  Add Tagliatelle and return to a boil, then reduce heat to a simmer and cook for 1 more minute, tossing occasionally. 

Add herbs and Parmigiano Reggiano and toss.  Add water tablespoon at a time if sauce seems too dry. 

Plate Tagliatelle and finish with a drizzle of extra virgin olive oil and additional Parmigiano Reggiano.