Rigatoni With Pork Fillet And White Bean Tomato Sauce - cooking recipe

Ingredients

400 g rigatoni
2 None onions, peeled and coarsely diced
1 clove garlic, peeled and finely sliced
700 g tomatoes, diced
1 can (425ml) white beans, drained and rinsed
350 g pork tenderloin, cut into thin slices
10 stems basil, coarsely chopped
3 tbsp oil
3 heaped tbsp tomato puree
350 g vegetable stock
50 g Parmesan cheese, grated

Preparation

Cook the rigatoni in boiling salted water according to the package directions and drain well.
Heat 2 tbsp of oil in a large skillet and saute the onions and garlic. Add the tomato puree, cook briefly and pour in the stock. Add the beans and diced tomatoes and simmer for 2 mins.
Heat 1 tbsp of oil in a frying pan, and pan fry the slices of pork for 3 mins each side and season to taste. Toss the pasta into the tomato sauce and serve it with the pork on a plate, garnished with basil and sprinkled with Parmesan cheese.