Penne with Pan-Roasted Tomatoes and White Beans

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente.
  3. Drain the pasta in a colander and return it to the pot.
  4. Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces.
  5. Peel the garlic and leave the cloves whole.
  6. Coarsely chop the basil leaves.
  7. Heat the oil in a large skillet over medium heat.
  8. Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft.
  9. Remove the garlic from the pan and set aside.
  10. Put the beans in a strainer and rinse under running water.
  11. Drain the beans and add them to the pan, then remove the pan from the heat.
  12. Smash the garlic with a fork and add it to the drained pasta.
  13. Add the tomatoes and basil, stir well, and season with salt and pepper.
  14. Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
  15. Basil is native to India, though its since become integral to the cooking of countries as far a field as Italy and Thailand.
  16. When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.

penne pasta, tomatoes, garlic, fresh basil, olive oil, white beans, salt, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/penne-with-pan-roasted-tomatoes-and-white-beans-383087 (may not work)

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