Penne with Roasted Tomatoes and White Beans

  • 25 Apr - 01 May, 2020
  • Mag The Weekly
  • Cookery


· 3 tomatoes

· 4 cloves garlic

· 2 tablespoons olive oil

· ½ teaspoon salt

· Ground black pepper

· 1 can cannellini beans

· 1 pack penne pasta

· ½ cup basil leaves

· 2 tablespoons parmesan


Preheat the oven to 250°C. Slice each tomato into wedges and discard the seeds. Put the tomato wedges and garlic into a roasting pan. Drizzle with one 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 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 pot. When the tomatoes are done, pick out the garlic cloves and mash with a fork into a bowl. Pour the roasted tomatoes into the pot, add the garlic, the remaining one tablespoon of olive oil, the basil and salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.