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extra-virgin olive oil garlic cannellini beans tomatoes lightly packed fresh basil salt pepper penne pasta cheese
Viewed: 86 - Published at: 5 years agoIngredients
- 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
Method
- 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.
