Recipe: Penne With Roasted Tomatoes, Garlic, and White Beans

Penne with Roasted Tomatoes and Garlic, Courtesy:
Penne with Roasted Tomatoes, Garlic and White Beans, Courtesy:

This dish uses penne pasta, which is a versatile pasta, due to its hollow center and ridges which allow it to hold sauce, as well as its angular ends which act as scoops.

3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled
2 Tbsp. olive oil
1/4 tsp. salt
Freshly ground black pepper
1 (15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 Tbsp. freshly grated Parmesan


  1. Preheat the oven to 450 degrees F.
  2. Slice each tomato into 8 wedges and discard the seeds.
  3. Put the tomato wedges and garlic into a 9 x 13-inch roasting pan.
  4. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper.
  5. Roast in the oven, uncovered, for 40 minutes.
  6. Drain the beans into a large colander in the sink.
  7. Cook the pasta according to the directions on the package.
  8. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans.
  9. Return drained pasta and beans to the pasta pot.
  10. 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.
  11. 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.
  12. Toss to combine.
  13. Serve topped with the Parmesan.

Food Mingle Blog Alternatives and Substitutions:

  • I found this dish to be a bit dull as is.  I added the juice of 1/2 lemon after it was done cooking (and I realized that it needed something). Next time, I would add more garlic and some fresh herbs.

Yield: 4 servings of 1 1/2 cups each

Source:, courtesy of Ellie Krieger, Show: Healthy Appetite with Ellie Krieger, Episode: Meals Deals



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