Penne With White Beans, Tomatoes, And Basil

• 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

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.

extra virgin olive oil, garlic, cannellini beans, tomatoes, lightly packed fresh basil, salt, pepper, penne pasta, cheese

Taken from www.food.com/recipe/penne-with-white-beans-tomatoes-and-basil-120573 (may not work)