Pasta and Beans With Cherry Tomatoes

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.