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
- Preheat the oven to 450 degrees F.
- Slice each tomato into 8 wedges and discard the seeds.
- Put the tomato wedges and garlic into a 9 x 13-inch roasting pan.
- Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper.
- Roast in the oven, uncovered, for 40 minutes.
- Drain the beans into a large colander in the sink.
- Cook the pasta according to the directions on the package.
- Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans.
- Return drained pasta and beans to the pasta pot.
- 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.
- 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.
- Toss to combine.
- 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: http://www.foodnetwork.com, courtesy of Ellie Krieger, Show: Healthy Appetite with Ellie Krieger, Episode: Meals Deals