Paccheri With Tomatoes, Cannellini Beans And Garlic Breadcrumbs

• 5 tablespoons extra virgin olive oil, divided
• 4 tablespoons panko
• 1 garlic clove, divided
• salt & pepper
• 400 grams paccheri
• 4 whole canned tomatoes
• 1 bunch basil (if available)
• 4 tablespoons drained canned cannellini beans

1. Warm 2 tbsp extra virgin olive oil in a small pan, add Panko, half a grated garlic clove and season (lighthandedly) with salt and pepper.rnToss often and let toast on medium heat until golden (3-5 min).
2. Cook 300g pasta in salted boiling water until al dente (1-2 minutes before the packaging directions).
3. In the meanwhile, warm 3 tbsp extra virgin olive oil in a medium pan (big enough to toss pasta in it), with remaining 1/2 grated garlic clove for about 1 min on low heat. rnAdd the whole canned tomatoes, roughly cut into stripes, a big bunch of basil if available, and a pinch of salt. Let them get some flavor on medium heat for a couple of minutes. Add a few tbsp of pasta cooking water if necessary.
4. Drain pasta, transfer to the pan with the sauce, add cannellini beans, toss for 2-3 min, serve and top with garlic breadcrumbs.

extra virgin olive oil, garlic, salt, paccheri, tomatoes, basil, cannellini beans

Taken from food52.com/recipes/80583-paccheri-with-tomatoes-cannellini-beans-and-garlic-breadcrumbs (may not work)