Pasta with cannellini beans

Pasta with cannellini beans

Preparation 35 min
Difficulty Easy
Servings 2


Sauté gently in a saucepan with the oil, the peeled clove of garlic. Add the cooked cannellini beans without added salt along with all their preserving liquid and add more water to cover the beans. Bring to a boil and pour in the macaroni, stirring occasionally to prevent the pasta and beans from sticking to the bottom of the saucepan. Add the fresh or dried rosemary one minute before turning off the stove. Serve hot or warm.


  • Macaroni pasta 160 gr (1 cup)
  • Boiled cannellini beans 1 can
  • One clove of garlic
  • Extra virgin olive oil 20 ml (1 1/2 tbsp)
  • Fresh rosemary 1 sprig
  • Salt to taste
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