Title: Cafe Largo's Penne Contadina
Categories: Pasta Ethnic Italian
Yield: 6 Servings

2	tb	Virgin olive oil
4	oz	Pancetta; diced
2		Shallots; sliced
6		Plum tomatoes; chopped
1/4	c	Dry white wine or Chardonnay
2		Bay leaves
2	c	White cannellini beans; cooked
		Italian parsley to taste
		Basil to taste
3		Green onions; cut into long strips
		Salt and white pepper
1	lb	Penne pasta, cooked
		Romano cheese; grated
		Italian parsley for garnish

Heat olive oil in a saute pan over medium-heat. Add the pancetta and shallots and cook, stirring, until nicely browned. Add the tomatoes, chardonnay and bay leaves. Reduce heat to simmer and cook 20 minutes. Add cannellini beans, parsley, basil, green onions, pepper and salt. Heat through and pour over cooked pasta. Garnish with Romano Cheese and additional Italian parsley. Serve immediately.

Nutritional info per serving: 461 cal; 20g pro, 75g carb, 8g fat (16%)

Source: Cafe Largo, Key Largo, Florida Miami Herald 2/23/95

Formatted 6/23/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)

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