Chifferi Elbow Pasta with Cannellini Beans and Tuna

Name: Chifferi Elbow Pasta with Cannellini Beans and Tuna
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 400 g elbow pasta; 200 g dried cannellini beans; 120 g canned tuna; 1 white onion; 4 tablespoon tomato concentrate; 1 garlic clove; 1-2 anchovy fillets; 1 handful fresh parsley; 1 bay leaf; 1 Italian red chili pepper (peperoncino); 2 tablespoon extra virgin olive oil; salt; black pepper

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Soaking and cooking beans
13 hrs 30 mins
Total Time
30 mins
Servings
4
Calories
653 kcal
Course
Main Course
Cuisine
Italian

Chifferi Elbow Pasta with Cannellini Beans and Tuna

Daisy Meyer

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This delicious and nutritious elbow pasta recipe is perfect for weekday meals and times when you want to put a healthy meal on the table with simple pantry staples.

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Ingredients

Servings

400 g elbow pasta (14oz) gomiti, chifferi or pipettte
200 g dried cannellini beans (7oz) or one can precooked beans
120 g canned tuna (4oz) best in olive oil
1 white onion peeled and thinly sliced
4 tablespoon tomato concentrate
1 garlic clove peeled
1-2 anchovy fillets or anchovy paste
1 handful fresh parsley chopped
1 bay leaf
1 Italian red chili pepper (peperoncino) deseeded and finely chopped
2 tablespoon extra virgin olive oil
salt for pasta and to taste
black pepper to taste

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Instructions

If using dried beans, soak them overnight in a pot of cold water. Then rinse them well. Refill the pot with water and cook over a low heat for about 60 minutes until the beans are ready. I added some salt, a garlic clove and a celery stalk to the water. When the beans are ready, drain them but save the cooking water.
If using canned beans, rinse them well and discard the liquid in the can. You can use vegetable stock instead of the bean cooking water in the sauce.
Peel the onion and slice it thinly then peel the garlic. Remove the seeds from the red pepper and cut into small circles
Heat the olive oil in an iron skillet or heavy frying pan, sauté the garlic, red chili pepper and onion with 2-3 tablespoons of extra virgin olive. When they start to soften add the anchovy. When it starts to melt, add the previously drained and chopped tuna and, stir the ingredients enough to flavour them.
Add the tomato paste and a little water to dissolve it. Now add the cannellini beans and some of their cooking liquid and gently mix everything together.Next add a small bay leaf and cook covered on a low heat for about 10 minutes. Season with salt and freshly ground black pepper, sprinkle with chopped fresh parsley and then remove the garlic .
While the sauce is cooking put a large pot of water on the stove, bring it to a boil, then add salt and wait for it to boil again, pour in the pasta and let it cook al dente according to the instructions on the packet. Don’t forget to stir it from time to time.
Drain the pasta once it’s cooked and mix it with the cannellini and tuna bean sauce, sauté the pasta with beans and tuna for a couple of minutes and serve hot or tepid with a sprinkling of parsley.

Notes

This dish can be made with other types of elbow pasta.

Nutrition Information

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Calories 653kcal (33%) Carbohydrates 111g (37%) Protein 32g (64%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 11mg (4%) Sodium 209mg (9%) Potassium 1388mg (40%) Fiber 12g (48%) Sugar 7g (14%) Vitamin A 348IU (7%) Vitamin C 7mg (8%) Calcium 163mg (16%) Iron 8mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 653 kcal

% Daily Value*

Calories	653kcal	33%
Carbohydrates	111g	37%
Protein	32g	64%
Fat	9g	14%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Cholesterol	11mg	4%
Sodium	209mg	9%
Potassium	1388mg	30%
Fiber	12g	48%
Sugar	7g	14%
Vitamin A	348IU	7%
Vitamin C	7mg	8%
Calcium	163mg	16%
Iron	8mg	44%