Description
A comforting and hearty vegetarian pasta using radiatori shapes to trap a creamy sauce of cannellini beans, burst cherry tomatoes, and aromatic garlic.
Ingredients
Scale
- 1 lb radiatori pasta
- 1 can (15 oz) cannellini beans, rinsed and drained
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook radiatori pasta for 1 minute less than the package directions for al dente. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic and red pepper flakes for 60-90 seconds until fragrant but not brown.
- Add cherry tomatoes to the skillet and cook for 5-7 minutes until the skins wrinkle and they begin to burst.
- Stir in the rinsed cannellini beans and cook for 3-5 minutes on medium-low heat until heated through.
- Add the cooked pasta to the skillet and toss to combine with the beans and tomatoes.
- Pour in a splash of reserved pasta water and stir in the Parmesan cheese over medium heat for 1-2 minutes until a glossy sauce forms.
- Remove from heat, stir in fresh torn basil, and season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired