Photo: Penne with Roasted Tomatoes, Garlic, and White Beans Recipe
Ingredients
- 3 large tomatoes, cut into wedges
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1(15 ounce) can cannellini beans
- 1/2 pound penne pasta
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons freshly grated Parmesan
Directions
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 by 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.
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By judy0409_7404467
Williamsport, PA
on December 14, 2011
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450 for 40 minutes was way too long for the tomatoes. Luckily, I checked them after 30 and they were charred, but at least edible..Added a little sprinkle of hot pepper flakes but didn't do much. KInd of dry, kind of tasteles.... wouldn't make it again
By jack22
on December 09, 2011
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The first thing I want to say is I used roma tomatoes and they were AMAZING, full of flavor and a great texture. However, I almost burned them using the cooking recomendations and I did burn my perfectly good garlic. So, I used the powdered stuff instead. I used whole wheat pasta (delicious. I'm not a fan of beans so I omitted them. I did find this a bit bland so I took some artichoke hearts marinated in oil and roasted them in my still piping hot oven and stirred a little of the oil into the pasta and it turned out wonderfully!
By vlkeeton_12036210
Katy,Texas
on December 09, 2011
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I tried this dish. I wasn't wild about it. I didn't care for the beans and it is too bland, needs to be a sauced up little bit more. I will try to make this again & add more tomatoes to try to sauce it up more. I also will roast the garlic separate, so it won't be so dry. I do have ever like the idea of the roasted tomatoes. I think there is so many ways that this dish can go, by using this recipe as a base to start with. Gives me loads of ideas, so it isn't a complete flop.
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