Roasted Tomato-Cannellini Pasta

• 2 pints grape tomatoes
• 1 teaspoon olive oil
• 3/4 teaspoon salt, divided
• 8 ounces uncooked fusilli (short, twisted spaghetti)
• 2 tablespoons olive oil
• 20 fresh sage leaves
• 8 garlic cloves, thinly sliced
• 1 (19-ounce) can cannellini beans, rinsed and drained
• 1/4 cup vegetable broth
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup preshredded Romano or Asiago cheese

1. Preheat oven to 450u0b0.
2. Place tomatoes on a 15 x 10-inch jelly roll pan covered with foil. Drizzle with 1 teaspoon oil; sprinkle with 1/4 teaspoon salt. Bake at 450u0b0 for 15 minutes.
3. Cook pasta according to package directions, omitting salt and fat.
4. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add sage leaves; cook 1 minute or until crisp. Remove sage from pan with a slotted spoon; set aside. Place garlic in pan, and cook 1 minute or until lightly toasted. Add beans to pan; cook 2 minutes. Stir in broth, remaining salt, and pepper; simmer 2 minutes or until thoroughly heated. Drain pasta; stir in tomatoes and bean mixture.
5. Reserve 4 sage leaves. Crumble remaining sage leaves; stir into pasta mixture. Spoon pasta into shallow bowls; top each with 1 tablespoon cheese. Garnish with reserved sage leaves, if desired.

pints grape tomatoes, olive oil, salt, short, olive oil, sage, garlic, cannellini beans, vegetable broth, freshly ground black pepper, cheese

Taken from www.myrecipes.com/recipe/roasted-tomato-cannellini-pasta (may not work)