Ingredients:
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 -3 cups canned cannellini beans, rinsed and drained
2 large ripe tomatoes, cored, and cut into thin wedges
1/2 cup lightly packed fresh basil, torn into pieces
salt
pepper
1 lb penne pasta, cooked al dente and drained ( reserve 1/3 cup cooking water)
grated parmigiano-reggiano cheese
Directions:
In a large skillet, heat oil over low heat; add in garlic; stir/saute for about 2 minutes or until the garlic begins to sizzle and turn golden.
Add in the beans, tomatoes, basil, salt and pepper; stir to combine and until heated through.
In a mixing bowl, combine the pasta, bean mixture, and reserved cooking water; toss.
Sprinkle with cheese and serve.
Servings: 10
Time preparation: 40 min.
Time total: 42 min.