Penne w/Roasted Tomatoes, Garlic and White Beans

By Treebs

Ellie Krieger

Ingredients

• 3 lg ripe tomatoes (about 2 lbs)
• 6 lg cloves garlic, papery outermost skin removed, but left unpeeled
• 3 tbsp olive oil
• 1/2 salt, plus more to taste
• Freshly ground black pepper
• One 15.5 oz can cannellini or other white beans, preferably low-sodium
• 1/2 box (8 oz) penne pasta
• 2 tbsp fresh lemon juice
• 1/3 cup fresh basil leaves, cut into ribbons
• 1/4 cup freshly grated Parmesan cheese

Preparation

Step 1

Preheat the oven to 450 degree F.

Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic in a 9 x 13" roasting pan, toss with 2 tbsp 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 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 tbsp 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 the Parmesan.