Penne with Roasted Tomatoes, Garlic, and White Beans

     My mom forwarded me this recipe, from The Food Network, earlier this week.  I passed it along to Arnauld who responded favorably.  When he suggested going out for a nice Italian dinner this weekend, I reminded him or this recipe-keeping my fingers crossed that he would take the bait and we could wear sweatpants to dinner.   It worked and comfort prevailed!

Penne with Roasted Tomatoes, Garlic, and White Beans
Recipe from The Food Network

 Ingredients
3 large tomatoes
2 tbsp olive oil
4 cloves of garlic
salt and pepper
1/2 lb penne pasta
1 can cannellini beans
1/4 cup fresh basil, chopped

Method
Preheat oven to 450 degress
1. Cut each tomato into 4 wedges and scoop out the seeds.  Place the tomatoes and garlic in a baking dish then drizzle 1 tablespoon of olive oil over the top.  Sprinkle with salt and pepper.  Roast in the oven for 40 minutes.
2. Cook pasta according to package directions.
3. When the tomatoes are done, pick the garlic out and mash in a small bowl using a fork.
4. Rinse and drain beans in a colander.  When pasta is done cooking, drain the pasta over the beans to warm them.  Return the pasta and beans to the pot.
5. Add the garlic, tomatoes, basil, and the remaining tablespoon of olive oil to the pot.  Season with salt and pepper.  Serve topped with Parmesan cheese.

The Taste Test
    This was a very simple dish that didn't pack a whole lot of flavor.  The Parmesan cheese really added a lot and should not be overlooked.  This recipe was simple and nutritious, perfect for any night of the week.