CEiMB: Penne with Roasted Tomatoes, Garlic, and White Beans
I am so excited to be cooking along with the CEiMB group again after missing a couple weeks of yummy recipes! I will definitely be making the dishes I missed once I’m back to cooking regularly because they both sound delicious and got good reviews. As much as I love participating, I almost sat out again this week because I wasn’t sure I was quite feeling up to cooking, and as I’ve mentioned before, I’m not the biggest fan of fresh tomatoes. After not cooking for so long, I was really missing it and decided to give this one a shot, and I am so glad I did.
While I was cutting up the tomatoes, I decided to sprinkle a little salt and pepper on a piece and try eating it plain. Guess what. I actually didn’t hate it. I guess continuing to try them every now and then has started to train my palate to tolerate new things. I don’t think I’ll be going on any tomato binges any time soon, but at least this has opened up some doors in regards to which recipes I will try in the future.
I absolutely loved the flavor of the roasted tomatoes, especially with the garlic and olive oil. Even though I didn’t like turning my oven to such a high temperature for so long – talk about a hot kitchen! – my apartment smelled heavenly. I served the pasta with a grilled chicken breast that had been marinating in a balsamic marinade, and the combination was perfection. This would definitely serve as a fantastic meatless dish, but the balsamic on the chicken made for a lovely pair. My only complaint about this recipe was the number of steps involved. Nothing was too complicated, but there was a lot to do between roasting the tomatoes, making the sauce, and prepping the pasta. I’ll definitely be making this again but will be sure I’m not sleep-deprived next time.
Penne with Roasted Tomatoes, Garlic, and White Beans
2 lbs vine-ripened tomatoes
6 cloves garlic
3 tbsp olive oil
15 oz Cannellini beans
8 oz whole wheat penne
2 tbsp lemon juice
2 tbsp frozen, chopped basil
1/4 cup shredded Parmesan
Preheat the oven to 450 degrees F.
Slice each tomato into bite size pieces and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 35-40 minutes or until they lose their shape and become slightly charred.
Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Add the lemon juice, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Transfer the roasted tomatoes to the pasta pot, add the garlic-lemon mixture, and season with salt and pepper to taste. Toss to combine. Serve topped with the Parmesan.
Source: Ellie Krieger’s “The Food You Crave: Luscious Recipes for a Healthy Life”, p. 157
4 servings | 9 POINTS