realistic recipes for a nutritious kitchen

Whole Wheat Penne w/ No-Cook Tomato Sauce & White Beans

nocook_tomato_sauce_photo

I know I left you guys high and dry this Labor Day weekend, but the truth is I didn’t do much cooking.  I’m headed to Jersey later this week to spend a week down the shore with my family so I was laying pretty low this weekend.  But I did get to make this Whole Wheat Penne w/ No-Cook Tomato Sauce and White Beans.

This was a very last minute meal.  A decision made based upon having a pile of tomaotes on the counter and no plans for dinner.  I remember seeing someone (it was either Giada or Rachael Ray) on the Food Network make a No-Cook Tomato Sauce awhile back, so I thought I would give it a go.

I’ll tell you this much… it was easy!  Super, super easy and quick.  It had a very fresh, light flavor and the beans added some extra protein and a good texture.  I will definitely be making this again!

Quick Tip: Whenever I cook with canned beans, I always rinse them under cold water first. This rinses off about 60% of the sodium.

*Oh, and stay tuned because I have a great video coming this week that will definitely kick off your football season with a clean, simple, and delicious dish!

Whole Wheat Penne w/ No-Cook Tomato Sauce & White Beans

Yield: Serves 6

Ingredients:

  • 1lb. of whole wheat penne pasta
  • 4 Beefsteak tomatoes
  • 2-3 cloves of garlic
  • 1-15oz. can of white beans, rinsed and drained
  • 2 tbsp extra virgin olive oil
  • ½ cup chopped basil
  • Salt and Pepper to taste
  • Garnish:  Parmesan Cheese

Directions:

Cook penne according to package.
*Be sure not to overcook your pasta.  I always cook whole wheat pastas al dente because once they get past al dente they tend to get mushy or may even begin to fall apart.

Pulse garlic in a food processor until finely minced.  Add tomatoes, olive oil, and salt and pepper and blend together.  Once everything is well combined pour over cooked pasta.

Stir in White beans and basil.  Top with some Parmesan cheese and enjoy!!

Nutritional Analysis

Calories per serving: 332; Total Fat: 6.6g; Saturated Fat: 0.7g; Cholesterol: 0mg; Sodium: 36mg; Carbohydrate: 63.8g; Dietary Fiber: 10.9g; Sugars: 3.5g; Protein: 11.8g

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10 Responses to “Whole Wheat Penne w/ No-Cook Tomato Sauce & White Beans”

  1. #
    1
    Maya — September 2, 2008 @ 4:24 am

    Dani-
    Thanks for the pasta tip! Once I tried to make whole wheat pasta, and it came out mushy. I’ll be sure to remember!! :)

  2. #
    2
    Rogbog4299 — September 2, 2008 @ 5:27 am

    Whole Wheat Penne w/ No-Cook Tomato Sauce and White Beans! That’s a mouthfull in and of itself! In fact, can it fit into one mouthful. Also, I too remember seeing Rachael Ray making the same thing a little while ago. This one though looks better and more tasty. Super, super easy and quick you say. That even adds to its wonderfulness. I will try it ASAp!

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    3
    Maggie — September 2, 2008 @ 5:58 am

    I always rinse canned beans and veggies too, I think it helps get rid of excess starches.

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    4
    Anticiplate — September 2, 2008 @ 3:36 pm

    Mmmm! I bet the fresh garlic in this is very spicy and delicious. No cook sauce is amazing for the non-air conditioned Seattle homes. I might have to try this one before it gets too cold outside.

  5. #
    5
    Jan Cabonitalla — September 2, 2008 @ 5:15 pm

    Hi Dani!
    Thanks for this dish, will surely try it! Just one question though, can I use crushed tomatoes in can as alternative to beefsteak tomatoes? My food processor is kind of not working at this time…still have to get it fixed and can’t wait to try your dish already.
    Thanks.

    Jan

  6. #
    6
    Dani — September 3, 2008 @ 5:58 am

    Maya – You got it! When it comes to whole wheat you gotta go al dente!

    RogBog – Hope you like it!

    Maggie – The starch, huh? Never knew that… thanks.

    Anticiplate – This is definitely a summer dish, so you gotta try it soon:).

    Jan – I’m sure you can do it with canned tomatoes, although the fresh tomatoes to bring a very clean, light flavor to the dish. If you try it with the canned I would love to know how it turns out.

  7. #
    7
    Donna Myers — September 3, 2008 @ 10:31 pm

    What a great and labor saving way to use the abundance of tomatoes at this time of year. Sounds delicious.

  8. #
    8
    Kevin — September 5, 2008 @ 2:41 am

    Just look at the colours. I like the use of beans with the pasta.

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    9
    Culinarywannabe — September 6, 2008 @ 3:28 pm

    I love the no-cook sauce! I always reached for the jarred stuff since it’s so convenient, but this seems nearly as easy to put together!

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    10
    Karen — September 10, 2008 @ 5:52 pm

    Hi Dani,
    just found your site! Awesome recipes! I tried this one tonight…super easy and delicious. The husband even got seconds! I called it “Bruschetta Pasta” when he asked what it was. He loves Bruschetta and this dish had all the same ingredients. Thanks! (I added a splash of balsamic vinegar to it… really good!)

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