Roasted White Bean and Tomato Pasta
Recipe Date:
April 1, 2024
Serving Size:
6
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- salt & black pepper
- 3/4 cup olive oil
- 1 large shallot, minced
- 2 tbsps tomato paste
- 5 garlic cloves, thinly sliced
- 1/2 tsp rosemary
- 1/2 tsp red pepper flakes
- 1/2 tsp granulated sugar
- 16 ozs cherry tomatoes, halved
- 1 can white beans
- 1 lb orecchiette
- grated parmesan
Directions
Tasting Notes: This is a nice, bright pasta dish that when paired with a young bright Pinot, the flavors compliment each other well.
Serena's Tips: You can bake the beans and tomatoes on the same sheet pan by building an aluminum foil wall between the two. We reserve 1 - 2 cups of pasta water just to make sure we definitely have enough.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1024062-roasted-white-bean-and-tomato-pasta
Recipe courtesy of Alexa Weibel for the New York Times. Photo courtesy of David Malosh for the New York Times.
