Penne in parmesan-tomato sauce with beans & pork filet

Name: Penne in parmesan-tomato sauce with beans & pork filet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g short pasta (e.g. rigatoni); 7-10 Tbsp salt, pepper; 1 can(s) (425 ml) small white beans; 1 basil bunch; 400 g Pork tenderloin; 1 Onion; 2 TABLESPOONS Oil; 2 (190 g each) Glasses of Sugo with cherry tomatoes & parmesan

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g short pasta (e.g. rigatoni)
7-10 Tbsp salt, pepper
1 can(s) (425 ml) small white beans
1 basil bunch
400 g Pork tenderloin
1 Onion
2 TABLESPOONS Oil
2 (190 g each) Glasses of Sugo with cherry tomatoes & parmesan

Directions

1
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
2
Drain the beans in a sieve. Wash basil, shake dry and remove leaves. Wash the meat, dab dry and cut into thin slices. Peel and finely chop the onion.
3
Heat the oil in a large frying pan. Fry the meat in it over a high heat for about 1 minute on each side. Season with salt and pepper. Fry the onion briefly at the end. Add all the meat again.
4
Add the sauce, stir in the beans and bring everything to the boil. Simmer for about 2 minutes.
5
Drain the pasta and put it back into the pot. Mix with the sauce and basil leaves. Serve everything.