pasta w. cannelini beans & tomatoes.

The perfect weeknight pasta! Hurrah!

(I’ve had this recipe posted on my fridge for months; it came from a compilation of vegan recipes all by Mr. Bittman. Worth a look! Thanks, Mark! … like we’re friends… in my sad little dreams.)

This recipe lends itself to lots of interpretations and improvisation. The basic combination? Garlic, olive oil, crushed tomatoes, and white beans. I like to add a few dashes of oregano, a pinch of red pepper  flakes for some heat, and chopped kalamata olives and sundried tomatoes. They make this unfancy dish feel fancier.

Without further adieu… a healthy, satisfying, and quick addition to your weeknight meal repertoire.

Pasta with Beans & Tomatoes

Serves 4

3/4 lb. Penne pasta

Fresh or canned tomatoes
Canned or cooked white beans
Garlic
Olive oil
Basil

Optional:
Crushed red pepper flakes to taste
Oregano to taste
Kalamata olives, chopped
Sun-dried tomatoes, chopped
Kosher salt, pepper to taste

Sauté a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.

Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1½ cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.

Add a little more minced garlic, then a pound of cooked penne pasta.

Add fresh basil and a bit more oil and serve.