Monday, June 21, 2010

Penne with Roasted Tomatoes and White Beans

I really loved this minus the beans. I thought that the idea of having the protein from the beans was great, but I didn't think that they fit the flavors. They just didn't meld well. So after I few bites, I kind of picked around them. Needless to say, they will be excluded next time.Penne with Roasted Tomatoes and White Beans

From: Janet is Hungry

3 large ripe tomatoes , about 2 lbs.
6 cloves garlic, unpeeled
2 Tbs. olive oil
salt to taste
pepper to taste
1 (15.5oz.) can of white kidney beans, drained and rinsed (I’ll leave these out in the future)
8 oz. penne pasta
2Tbs.fresh lemon juice
1/3 cup fresh basil, chopped
1/4 cup freshly grated Parmesan

Slice tomatoes into wedges and discard the seeds. Toss the tomatoes in 1 Tbs. of the olive oil and spread on a baking sheet. Throw the unpeeled garlic cloves on the baking sheet too. Roast at 450 degrees for about 35-40 minutes, until the tomatoes are starting to char.

Bring a large pot of water to a boil, and cook the penne. About 1 minute before the penne is cooked throw in the drained and rinsed beans to get them hot. Drain the pasta and beans and return them to the pot.

For the sauce, remove the garlic from the baking sheet and squeeze the flesh out into a small bowl. Mash the garlic and add the lemon juice, 1 Tbs. olive oil and a dash of salt. Stir to combine. Add the tomatoes to the beans and pasta. Add the roasted garlic sauce and the basil. Season with salt and pepper to taste.

Serve with Parmesan.

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