Penne with Roasted Tomatoes, Garlic, and White Beans

I've really enjoyed watching Ms. Ellie Krieger on the Food Network, she always has great tips and wonderful recipes. A few weekends ago she made this recipe, and the husband told me I had to make it.

Penne with Roasted Tomatoes, Garlic, and White Beans (4 servings at 6 points a piece)

Ingredients:

3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1(15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 tablespoons freshly grated Parmesan

Directions:

Preheat the oven to 450 degrees F.

Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven uncovered for 40 minutes.

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. Pour the roasted tomatoes into the pasta pot and add the garlic, the remaining 1 tablespoon of olive oil, the basil, and the additional salt and pepper to taste. Toss to combine. Serve topped with the Parmesan.

I never would have thought to put white beans with a pasta like this. They were a great addition. The husband and I both loved the roasted tomatoes and garlic, and I have to say that there is nothing like the smell of roasted garlic in your house. For something as "gourmet" as this dish, it was super simple and not that time consuming at all to prepare.