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🍝 Pasta Pan with Tomatoes and Kidney Beans

574 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 4 garlic cloves
• 1 red bell pepper
• 4 tbsp olive oil
• 1 tbsp butter
• 400 g chopped tomatoes (1 can)
• 250 g kidney beans (can, drained weight)
• salt
• pepper (from the mill)
• 0.5 tsp dried oregano
• 400 g bow-tie pasta
• 1 handful basil
• basil

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Cut the onions and the garlic into small cubes.
3. 3. Wash the bell pepper thoroughly.
4. 4. Cut the bell pepper in half.
5. 5. Remove the seeds from the bell pepper.
6. 6. Cut the bell pepper into small cubes as well.
7. 7. Heat the olive oil and the butter in a pot.
8. 8. Sauté the bell pepper, the onions, and the garlic in it.
9. 9. Stir constantly while doing so.
10. 10. Add the chopped tomatoes to the pan.
11. 11. Add the drained beans.
12. 12. Season the mixture with salt.
13. 13. Season the mixture with pepper.
14. 14. Season the mixture with oregano.
15. 15. Bring the mixture to a boil.
16. 16. Let everything simmer for about 15 minutes over medium heat.
17. 17. Bring plenty of water in a pot to a boil.
18. 18. Add salt to the boiling water.
19. 19. Cook the pasta in the salted water.
20. 20. Cook the pasta until it is al dente (firm to the bite).
21. 21. Wash the basil.
22. 22. Shake the basil dry.
23. 23. Cut the basil into thin strips.
24. 24. Drain the pasta.
25. 25. Mix the drained pasta with the tomato mixture from the pot.
26. 26. Mix the cut basil into the pasta.
27. 27. Season the dish to taste if needed.
28. 28. Serve the dish in deep bowls.
29. 29. Tear fresh basil leaves.
30. 30. Garnish the dish with the fresh basil leaves.

Nutrition per serving

• kcal: 574
• Protein: 21 g · Fett/Fat: 15 g · Carbs: 87 g