Pasta With Tomatoes And White Beans

• 12.5 oz penne pasta
• 1 tbsp extra virgin olive oil
• 1/2 lb cherry tomatoes, halved
• 3 cloves garlic, thinly sliced
• 1 None long red chili, deseeded, thinly sliced
• 1 (13.5 oz) canned white beans, rinsed
• 1 tbsp balsamic vinegar
• 1/3 cup fresh flat-leaf parsley, chopped
• 2 tbsp Parmesan cheese, shaved
• 1/4 cup fresh basil leaves

1. Cook pasta in boiling salted water for 10-12 mins, or until tender. Drain, reserving 1/4 cup cooking water.
2. Meanwhile, heat oil in a large frying pan over medium-low heat. Add tomatoes, garlic and chili. Cook, stirring occasionally, for 3 mins, or until just soft. Add beans and vinegar and heat through. Remove from heat and toss with pasta, parsley and a little reserved cooking water. Season.
3. Serve topped with Parmesan and basil.

penne pasta, extra virgin olive oil, cherry tomatoes, garlic, long red chili, white beans, balsamic vinegar, parsley, parmesan cheese, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/24294 (may not work)