Pasta with Roasted Tomatoes and White Beans
Servings: 8 servings
Ingredients
- Cherry tomatoes cut in half (about 1/2 pound)
- 4 cloves garlic unpeeled
- 2 tablespoons olive oil
- 1/2 teaspoon each dried basil oregano, parsley, thyme (adjust to suit)
- salt pepper and red pepper flake to taste
- 2 cups cannellini beans or similar I used something similar to butter beans
- 1/2 pound penne pasta cooked, reserve 1 cup of the cooking liquid
- 2 generous handfuls fresh spinach
- Grated Parmesan or other hard cheese to taste
Instructions
- Preheat the oven to 350 F
- Put the cut up tomatoes in a heat proof baking dish and drizzle with olive oil. Season with the herbs and salt and pepper.
- Drop in the garlic cloves and roast until the tomatoes are soft and tender with a little caramelization, about 30 minutes. Make sure to keep an eye on the garlic and remove it early if needed. (I cut the top of an entire head and wrapped it in foil along with a good drizzle of olive oil)
- Remove and set aside until the pasta is ready. Peel the garlic and mince finely.
- Start a large pot of water boiling after the tomatoes have been in the oven for 10 minutes or so.
- Cook the pasta as directed.
- Meanwhile drain and rinse the beans and leave them in the colander.
- Reserve a cup of the cooking liquid and pour the rest of the pasta over the beans in the colander to warm them.
- Return the pasta to the cooking pot and stir in the roasted tomatoes, minced garlic, fresh spinach and the reserved cooking liquid.
- Transfer to a serving dish and grate Parmesan cheese over top.