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Farfalle Pasta with Tomato Sauce, Cannellini Beans, and Broccoli Rabe

Farfalle Pasta with Tomato Sauce, Cannellini Beans, and Broccoli Rabe


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • Salt
  • 4 cloves garlic, minced
  • 1 pinch red chili flakes
  • 6 cups broccoli rabe leaves and florets, rinsed and chopped
  • 3 cups diced ripe tomatoes
  • 1 tablespoon minced fresh oregano, plus oregano sprigs for garnish (optional)
  • 12 ounces farfalle pasta (bow-tie pasta)
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 3/4 cup grated Romano cheese


  1. Bring a large pot of water to a boil.
  2. Meanwhile, in a large saucepan, heat oil over medium. Add onion and a pinch of salt; saute for 6 minutes or until golden.
  3. Stir in garlic, chili flakes, and broccoli rabe. Cook for 8 minutes or until greens have softened. Stir in tomatoes and minced oregano, along with another pinch of salt. Reduce heat to medium-low and simmer gently.
  4. Once water comes to a boil, add farfalle pasta and cook for about 7 minutes or until al dente. Halfway through simmering sauce and cooking pasta about 5 minutes add beans to sauce, crushing them slightly with a potato masher or a fork to thicken sauce.
  5. Continue simmering sauce for another 5 minutes while pasta cooks.
  6. Drain pasta and immediately return to cooking pot. Add half the sauce and stir to mix. Divide farfalle pasta among 6 plates and top with remaining tomato sauce. Top with cheese and oregano sprigs, if desired.


  • Recipe courtesy of Solage Calistoga Resort in Calistoga, CA.


  • Nutritional information includes 1/4 teaspoon of added salt.

Nutrition Information

Per serving: 405 kcal cal., 7 g fat (3 g sat. fat), 66 g carb., 8 g fiber, 5 g sugar, 20 g pro., 266 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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