Penne with Cannellini Beans and Anchovies
Elevate your weeknight pasta game with this irresistible recipe for Penne with Cannellini Beans and Anchovies. This Mediterranean-inspired dish combines the briny richness of anchovy fillets with creamy cannellini beans, zesty lemon, and a hint of heat from red chili flakes, all tossed in perfectly al dente penne pasta. A quick sauté of garlic infuses the olive oil with aromatic depth, while fresh parsley and a sprinkle of parmesan cheese add a delightful finishing touch. Ready in just 30 minutes, this flavorful pasta recipe is a perfect choice for busy weeknights or casual entertaining. Serve it with a crisp green salad or buttery garlic bread for a complete, satisfying meal. Keywords: penne pasta recipe, anchovy pasta, cannellini beans, easy weeknight dinner, Mediterranean pasta.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 400 grams penne pasta
- 3 tablespoons olive oil
- 3 pieces garlic cloves
- 6 pieces anchovy fillets
- 400 grams cannellini beans
- 1 teaspoon red chili flakes
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley
- 50 grams parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 120 milliliters pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Cook the penne according to the package instructions until al dente. Reserve 120 milliliters of the pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Peel and finely slice the garlic cloves. Add the sliced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned.
Add the anchovy fillets to the skillet and cook, stirring frequently, until they melt into the oil.
Drain and rinse the cannellini beans, then add them to the skillet along with the red chili flakes. Cook for 3-4 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the reserved pasta cooking water and simmer for another 2 minutes to create a light sauce.
Add the cooked penne to the skillet and toss to coat the pasta evenly in the sauce.
Stir in the lemon zest, fresh parsley, and grated parmesan cheese. Mix until well combined.
Add salt and black pepper to taste, then remove the skillet from the heat.
Serve immediately, garnished with additional parsley and parmesan cheese if desired.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 0.8 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
