Tonight's Dinner

[Guest guest]

Penne With White Beans, Tomatoes & Basil

 

1 lb. penne

1/4 cup olive oil

3 garlic cloves minced

3 cups cannellini beans, drained

2 large tomatoes chopped

1/2 cup torn fresh basil leaves

Salt & freshly ground black pepper to taste

1/2 freshly grated Parmigiano-Reggiano cheese

 

Cook penne until al dente. Reserve 1/3 cup of the cooking water when you

drain the pasta.

 

Heat oil over low heat, add garlic and cook two minutes. Add beans,

tomatoes, basil, salt and pepper. In a large bowl combine pasta, bean mixture

and

reserved cooking water. Toss and sprinkle with cheese.

 

This was delicious! I'm such a fresh basil junkie that I could eat

cardboard as long as it had basil on it. LOL

 

TM

 

 

 

 

 

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