Rigatoni and Beans with Radicchio and Olives

Name: Rigatoni and Beans with Radicchio and Olives
Ingredients: ⅓ cup pitted kalamata olives, halved; ¼ cup chopped fresh basil; 1½ cups cooked black or white beans or 1 (15.5-ounce) can black or white beans, rinsed and drained; 1½ cups cooked black or white beans or 1 (15.5-ounce) can black or white beans, rinsed and drained; 1½ cups cooked black or white beans or 1 (15.5-ounce) can black or white beans, rinsed and drained; 1 pound uncooked rigatoni; 2 tablespoons olive oil or ¼ cup water or vegetable broth; 2 tablespoons olive oil or ¼ cup water or vegetable broth; 4 garlic cloves, minced; 1 yellow bell pepper, seeded and cut into ¼-inch dice; 2 tablespoons olive oil or ¼ cup water or vegetable broth; ¼ cup reconstituted or oil-packed sun-dried tomatoes, cut into thin strips; Salt and freshly ground black pepper; 1½ cups cooked black or white beans or 1 (15.5-ounce) can black or white beans, rinsed and drained; ¼ cup reconstituted or oil-packed sun-dried tomatoes, cut into thin strips; ⅓ cup white wine; 1 small head radicchio, chopped (about 2½ cups); Salt and freshly ground black pepper; ⅓ cup vegetable broth

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This simple but sophisticated recipe is also quite versatile. You can use sautéed seitan, tempeh, or tofu instead of the beans or substitute arugula or broccoli rabe for the radicchio. To make this gluten-free, use gluten-free pasta.

Ingredients

2 tablespoons olive oil or ¼ cup water or vegetable broth
1

Vegan
Pasta

Method

Heat the oil or water in a large skillet over medium heat. Add the bell pepper, garlic, radicchio, wine, and broth and season to taste with salt and pepper. Cook until slightly softened, about 5 minutes. Stir in the sun-dried tomatoes and beans and keep warm over very low heat.
Cook the rigatoni in a large pot of salted boiling water, stirring occasionally, unt