1 box mezze penne 1/4 cup dried cannellini beans (soaked for 24 hours) 1 pint cherry tomatoes 1 clove garlic 4 tablespoons extra virgin olive oil 1/4 cup white wine 1 hot red pepper 2 cups water 1 lb calamari 1/3 cup breadcrumbs 1 bunch chopped parsley 1 egg white 1/2 onion 1 sprig rosemary Fresh oregano to taste Salt and pepper to taste
Soak cannellini beans for 12 hours in plenty of water. Drain.
Clean calamari: remove skin from the tubes and separate tentacles from the head. Discard innards and quill. Locate the beak in the middle of the tentacles and pull out. Remove eyes without breaking them.
Chop tentacles and mix with parsley mixture (breadcrumbs, parsley, salt, pepper, egg white). Use this mixture to stuff the tubes, and seal the end with toothpicks.
Put beans in a pot (preferably clay) and fill halfway with cold water.
Add peeled onion and garlic, diced tomato, wine, hot pepper, salt and rosemary. Cook for about 1 hour. Remove from the heat.
Place stuffed calamari on a cutting board, remove toothpicks and slice thinly.
Boil whole wheat pennette in plenty of salted water, according to package directions.
Drain and combine with bean stew.
Garnish with stuffed calamari slices and fresh oregano.