Penne With White Beans, Tomatoes, and Basil |
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Prep Time: 40 Minutes Cook Time: 2 Minutes |
Ready In: 42 Minutes Servings: 10 |
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This is wonderful with garden fresh tomatoes. Ingredients:
1/4 cup extra virgin olive oil |
2 garlic cloves, minced |
2 -3 cups canned cannellini beans, rinsed and drained |
2 large ripe tomatoes, cored, and cut into thin wedges |
1/2 cup lightly packed fresh basil, torn into pieces |
salt |
pepper |
1 lb penne pasta, cooked al dente and drained (reserve 1/3 cup cooking water) |
grated parmigiano-reggiano cheese |
Directions:
1. In a large skillet, heat oil over low heat; add in garlic; stir/saute for about 2 minutes or until the garlic begins to sizzle and turn golden.
2. Add in the beans, tomatoes, basil, salt and pepper; stir to combine and until heated through.
3. In a mixing bowl, combine the pasta, bean mixture, and reserved cooking water; toss.
4. Sprinkle with cheese and serve.
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