Pasta, Beans and Tomatoes

• Penne pasta
• Fresh or canned tomatoes
• Canned or cooked white beans
• Garlic
• Olive oil
• Basil

1. Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.
2. Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.
3. Add a little more minced garlic, then a pound of cooked penne pasta.
4. Add fresh basil and a bit more oil and serve.

penne pasta, tomatoes, garlic, olive oil, basil

Taken from cooking.nytimes.com/recipes/12219 (may not work)