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Roasted Bean and Tomato Orecchiette


¾ cup plus 2 Tbsp Pastene Extra Virgin Olive Oil
1 large shallot, finely minced
2 Tbsp Pastene Tomato Paste
5 garlic cloves, thinly sliced
½ tsp fresh rosemary, finely chopped
½ tsp red pepper flakes
½ tsp sugar
salt and black pepper to taste
16 oz cherry tomatoes, halved
1 14 oz can Pastene White Kidney Beans, drained and rinsed
16 oz Pastene Italian Orecchiette
parmesan for serving


  • Heat the oven to 375°F. Bring a large pot of salted water to a boil.
  • In a small bowl, stir together ¼ cup olive oil, shallot, tomato paste, garlic, rosemary, red-pepper flakes and sugar. Toss the tomatoes with the dressing and season with salt and pepper.
  • On half of a large baking sheet, spread the tomato mixture. 
  • Toss the beans with 2 tablespoons olive oil and salt and pepper and spread on the other half of the baking sheet.
  • Roast the tomatoes and beans, stirring halfway through, until tomatoes slump and beans crisp, 20 to 25 minutes.
  • While the tomatoes and beans roast, cook the pasta until al dente. Reserve 1 cup pasta cooking water then drain pasta.
  • Transfer the beans and tomatoes to the pot. 
  • Add ¼ cup pasta cooking water to the sheet pan from the tomatoes and use a flexible spatula to scrape the browned bits from the bottom of the sheet pan. Transfer to the pot. 
  • Add the pasta and the remaining ½ cup olive oil to the pot; stir vigorously until saucy. Season generously with salt and pepper, then add extra pasta water as needed to loosen the sauce. Plate and top with grated cheese.

Product Used

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