• 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.