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Penne with Roasted Tomatoes,Garlic, and White Beans


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  • 3 large ripe tomatoes
  • 6 large cloves garlic, papery outermost skin removed, but left unpeeled
  • 3 tbs olive oil
  • 1/2 tsp salt
  • black pepper
  • one 15.5 can cannelini beans
  • 1/2 box penne pasta
  • 2 tbs fresh lemon juice
  • 1/3 cup fresh basil leaves, cut into ribbons
  • 14 cup freshly grated Parmesan cheese


Servings 4


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 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 package directions. Drain the pasta in the colander with 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 of 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 the Parmesan.

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