Rigatoni with pork fillet in bean and tomato sauce

Ingredients for 4 servings:

• 2 onions
• 1 clove(s) garlic
• 600 g tomatoes
• 1 can white beans
• 1 bunch of basil
• 400 g pasta (rigatoni)
• 500 g pork fillet(s)
• 3 tbsp tomato paste
• Parmesan
• salt and pepper
• salt water
• ¼ liter of water for deglazing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the pasta in salted water according to the package instructions. Meanwhile, finely chop the onions and garlic. Wash and roughly dice the tomatoes. Rinse the beans and drain. Finely slice the basil and thinly slice the fillet. Heat the oil in a pan and fry the meat for about 1 minute on each side, seasoning with salt and pepper. Remove from the pan and keep warm. Sauté the onions and garlic in the frying fat, stir in the tomato paste and sauté briefly. Deglaze with water and bring to a boil. Add the tomatoes and beans and simmer for about 3 minutes. Season to taste. Drain the pasta and return it to the pot. Now add the sauce, meat, and basil, and grate the Parmesan over it.