Penne pasta with baked tomatoes, garlic and white beans
Votes: 6
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 461, total fat 9.5 G., saturated fats 1.8 G., proteins 19 G., carbohydrates 77 G., fiber 9 G., cholesterol 4 mg, sodium 199 mg, sugar 0 G.
Calories 461, total fat 9.5 G., saturated fats 1.8 G., proteins 19 G., carbohydrates 77 G., fiber 9 G., cholesterol 4 mg, sodium 199 mg, sugar 0 G.
Make delicious Italian pasta without the hassle of sun-dried tomatoes. Instead, combine the pasta with roasted tomatoes, which have a richer, more intense flavor than fresh ones. Roasted garlic also adds a hint of spice to the pasta. Top the pasta with canned white beans, grated Parmesan, and fresh basil, and enjoy a delicious and healthy dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (425 g) canned cannellini beans
- 220 g penne pasta
- 3 large tomatoes, cut into wedges
- 4 cloves garlic, unpeeled
- 2 tbsp. l. olive oil
- 1/4 teaspoon salt
- 1/4 cup fresh basil leaves, torn
- 2 tbsp. l. grated parmesan
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Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Cut each tomato into 8 slices and remove the seeds. Place the tomato slices and garlic in a 22 x 32 cm baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and freshly ground black pepper to taste. Bake in the oven, uncovered, for 40 minutes.
- Drain the beans in a large colander over the sink. Cook the pasta according to package directions. Drain the pasta in the same colander with the beans so the hot water from the pasta warms the beans. Return the pasta and beans to the pot.
- When the tomatoes are done, remove the garlic cloves, squeeze the garlic from the skins into a small bowl, and mash with a fork. Add the roasted tomatoes, garlic, remaining 1 tablespoon of olive oil, basil, salt, and black pepper to taste to the pot with the pasta. Stir. Serve sprinkled with Parmesan cheese.
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