Penne pasta with roasted tomatoes, garlic and white beans.
The taste buds are working much better and I thought it about time I posted a recipe. I found it here at Pixelated Crumbs and you will see more photos of the preparation there. It is a delicious meal and is now a permanent fixture in my 'make again' recipe file. You can add a green salad and a nice crusty bread but we didn't have either and we found it totally satisfying without.
3 large tomatoes (approximately 2 lbs.), cut into wedges
6 large cloves garlic, papery outer layer removed but not peeled
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
Freshly ground black pepper
1 (15 oz.) can Cannellini beans
1/2 lb. whole wheat Penne pasta
2 tablespoons lemon juice
1/3 cup fresh basil leaves, torn
1/4 cup freshly grated Parmesan
Preheat the oven to 450 deg. F. Lightly spray a 9 x 13 inch roasting pan with non-stick spray (I used non-stick aluminum foil to line the pan and deleted this step). Slice each tomato into 8 wedges and discard the seeds. Place the tomato wedges and garlic into the prepared pan and drizzle with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon of salt and a few turns of black pepper. Roast in the oven, uncovered, for 35 to 40 minutes.
Next drain the Cannellini beans into a large colander in the sink. Cook the pasta according to the directions on the packet. Drain the pasta into the colander containing the beans so that the hot water will warm the beans. Return the drained pasta and beans to the pot.
When the tomatoes are done pick out the garlic cloves, squeeze the garlic out of their skins into a small bowl and mash with a fork. Add the lemon juice, remaining 1 tablespoon of olive oil and additional 1/4 teaspoon salt and pepper to taste. Whisk to blend. Lightly toss the tomatoes and torn basil into the pasta and then pour the lemon juice mixture over all and toss again to combine.
Serve topped with Parmesan cheese.