Ingredients
| 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 |
Directions
- 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.
