Cavatelli con Cannellini

30 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 onion, diced
  • 1/4 cup olive oil
  • 16 ounces Italian plum tomatoes, pureed
  • 1 15 ounce can cannellini beans
  • 1 pound cavatelli (preferably made with ricotta)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pecorino Romano cheese, grated

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  1. Bring a large pot of salted water to a boil.
  2. In a large skillet over medium heat, saute the onion in the olive oil until golden. Add the tomatoes and cook for about 10 minutes. Add the beans and continue cooking for an additional 5-10 minutes. Add salt and pepper to taste.
  3. Add the pasta to the water and cook until al dente. Drain and add to the bean mixture. Mix well.
  4. Serve with a sprinkle of Pecorino.


1. If ricotta cavatelli are not available, use the plain version, or small gnocchi, or any short dry pasta.

2. If using dry cannelloni, soak in cold water overnight and boil for
15 minutes and then simmer for an hour before adding the tomatoes.

Ed's Review

As the expression goes, the way to the heart is through the stomach. I believe it. Feed someone a good meal and affection percolates. Just ask any Italian (grandmother), it's doubly true with a good bowl of pasta.

While cooking may be the most direct route to the heart, any food connection is a step in the right direction. Make them dinner if you can. And if not, take them to dinner, share dinner, talk about dinner. Heck, send them a pasta recipe and a photo!

This week's Sunday Pasta gets to the heart of the matter. Read, cook, share. Spread your love with food.

Buon Appetito!

Edwin Garrubbo

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