Pasta and Beans With Cherry Tomatoes
Makes: 4 prep time: 10 minutes cook time: 20 minutes
The tomatoes and wine make a light sauce. A perfect weeknight meal.
8 oz. whole-wheat rotini pasta
3 tablespoons extra virgin olive oil
1 garlic clove, crushed
1 pint cherry or grape tomatoes, cut in half
½ cup dry white wine
1-15 oz. can pinto beans, rinsed and drained
4 basil leaves, chopped
Salt and pepper to taste
1/4 cup grated Parmesan cheese
- Cook pasta according to package direction to al dente. Reserve 1/2 cup of the pasta water. Drain pasta.
- Heat olive oil in skillet, over medium heat, add garlic and gently brown until golden brown, 2-3 minutes. Remove garlic. Add tomatoes season with a pinch of salt and sauté for 5 minutes. Add white wine, increase heat a bit and let wine evaporate, about 3 minutes. Add beans, reserved pasta water and pasta. Continue cooking for 4 minutes. Turn off heat, season with fresh ground black pepper and salt to taste. Transfer to serving dish. Sprinkle with parmesan cheese and garnish with chopped basil. Serve
Tip: Pasta water is the water from the cooked pasta. It contains starch from the pasta and is often used to thicken and add liquid to a sauce.