Penne with Endive and Cannellini Beans

    Penne with Endive and Cannellini Beans


    144 people made this

    Colourful and delicious, this dish of pasta, endive, beans and tomatoes is quick to prepare for a midweek supper.

    Serves: 8 

    • 500g penne pasta
    • 1 head curly endive, chopped
    • 2 cloves garlic, crushed
    • 420g can cannellini beans, with liquid
    • 420g can chopped tomatoes
    • salt and ground black pepper to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a boil, and cook the penne 8 to 10 minutes or until al dente. Drain.
    2. In a frying pan over medium heat, cook and stir the escarole, garlic, cannellini beans with their liquid and tomatoes until liquid has reduced by half. Season with salt and pepper. Toss with the cooked pasta to serve.

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    Reviews (5)


    Used different ingredients. This recipe is really good. I made some slight adjustments so suit my family. Added 1 small onion and 2 cloves of garlic (sauteed like advised by prior reviewer) also added a few shakes of crushed red capsicumand topped with fresh grated romano cheese. Very good and REALLY, REALLY easy to make!! Thanks for a great recipe!! - 29 Sep 2008


    Used different ingredients. Excellent recipe!! I wasn't sure if the brand of diced tomatoes would have enough flavour, so I did saute 1 clove of minced garlic with olive oil prior to adding the escarole. Came out perfect! Will definitely be a keeper, thank you! - 29 Sep 2008


    Used different ingredients. Rather then buying the diced tomatoes with garlic and onion, I diced them on my own and cooked them in a little olive oil first. I did not have cannellini beans so I used white northern beans. I also substituted organic whole wheat rotini for the penne. I loved this recipe, but felt it needed more flavour (which was easy enough to add on my own). I would definitely make it again! - 29 Sep 2008

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