Penne with Pan-Roasted Tomatoes and White Beans - penne pasta

Method

• Bring a large pot of salted water to a boil.
• Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente.
• Drain the pasta in a colander and return it to the pot.
• Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces.
• Peel the garlic and leave the cloves whole.
• Coarsely chop the basil leaves.
• Heat the oil in a large skillet over medium heat.
• Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft.
• Remove the garlic from the pan and set aside.
• Put the beans in a strainer and rinse under running water.
• Drain the beans and add them to the pan, then remove the pan from the heat.
• Smash the garlic with a fork and add it to the drained pasta.
• Add the tomatoes and basil, stir well, and season with salt and pepper.
• Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
• Basil is native to India, though its since become integral to the cooking of countries as far a field as Italy and Thailand.
• When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.