Rana Products Used
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.