Rigatoni With Pork Fillet And White Bean Tomato Sauce

• 14 ounces rigatoni pasta
• 3 tablespoons oil
• 2 onion peeled and coarsely diced
• 1 clove garlic peeled and finely sliced
• 3 tablespoons tomato puree
• 1 1/2 cups vegetable stock
• 15 ounces white beans drained and rinsed
• 2 pounds tomatoes diced
• 12 ounces pork tenderloin cut into thin slices
• 10 stems basil leaves coarsely chopped
• 1/2 cup Parmesan cheese grated

1. Cook the rigatoni in boiling salted water according to the package directions and drain well.
2. 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.
3. 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.

rigatoni pasta, oil, onion, clove garlic, tomato puruee, vegetable stock, white beans, tomatoes, pork tenderloin, basil, parmesan cheese

Taken from www.yummly.com/recipe/Rigatoni-with-Pork-Fillet-and-White-Bean-Tomato-Sauce-1411184 (may not work)