Penne With Roasted Tomatoes, Garlic, And White Beans
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 large
Tomatoes (cut into wedges)4 cloves
Garlic (unpeeled)2 tbsps
Olive Oil1 tsp
Salt3260 g
Cannellini Bean (can)450 g
Penne Pasta2 tbsps
Freshly Grated ParmesanDirections:
1
Watch how to make this recipe
2
Preheat the oven to 450 degrees F
3
Slice each tomato into 8 wedges and discard the seeds
4
Put the tomato wedges and garlic into a 9 by 13-inch roasting pan
5
Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper
6
Roast in the oven, uncovered, for 40 minutes
7
Drain the beans into a large colander in the sink
8
Cook the pasta according to the directions on the package
9
Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans
10
Return drained pasta and beans to the pasta pot
11
When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork
12
Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste
13
Toss to combine
14
Serve topped with the Parmesan