Penne with Roasted Tomatoes, Garlic, and White Beans

By KSmitherman

Ingredients

• 3 large ripe tomatoes (about 2 lbs.)
• 6 large cloves garlic, papery outermost skin removed, but left unpeeled.
• 3 tbs. olive oil
• 1/2 tsp salt, plus more to taste
• Black pepper
• 1 can cannellini or other white bean,
• 1/2 box (8 oz) penne pasta
• 2 tbs. fresh lemon juice
• 1/3 cup fresh basil leaves, cut into ribbons
• 1/4 cup freshly grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 450.
Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic in a 9x13 inch roasting pan, toss with 2 tbs. of the oil and sprinkle with 1/4 tsp. of the salt and a few turns of pepper. Roast, uncovered, until the tomatoes lose their shape and become slightly charred, 35 to 40 minutes.
Drain the beans in a large colander in the sink.
Cook the pasta according to the pkg. directions. Drain the pasta in the colander containing the beans, so the hot pasta water warms the beans. Return the drained pasta and beans to the pasta pot.
When the tomatoes are done, carefully pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl, and mash with a fork. Add the lemon juice, the remaining 1 tbs. oil and 1/4 tsp. salt , and a pinch of pepper and stir to combine. Transfer the roasted tomatoes to the pasta pot, add the garlic-lemon mixture and basil and season with salt and pepper to taste. Toss to combine. Serve topped with Parmesan cheese.