35 minutes
A delectable pasta dish featuring roasted cherry tomatoes and white beans tossed in a flavorful dressing with orecchiette pasta.
0.25 fluid ounces
Shallots, finely minced
each
tablespoons
Garlic, thinly sliced
cloves
Rosemary, finely chopped
teaspoons
pinches
teaspoons
Cherry Tomatoes, halved
0 oz
White Beans, drained and rinsed
0 cans
0 oz
to taste
to taste
Parmesan Cheese, freshly grated
optional
1. Preheat Oven and Boil Pasta Water
Begin by preheating your oven to 375 degrees. Fill a large pot with water and set it on the stove to boil for your pasta.
2. Prepare the Dressing
Whisk together 1/4 cup of the extra-virgin olive oil, minced shallot, tomato paste, thinly sliced garlic, finely chopped rosemary, red-pepper flakes, and granulated sugar in a small bowl.
3. Toss Tomatoes in Dressing
Toss the halved cherry tomatoes in the dressing with a pinch of salt and pepper. Spread them out on a baking sheet.
4. Prepare and Roast White Beans
On another baking sheet, drizzle the white beans with 2 tablespoons of olive oil and season with salt and pepper. Place both the tomatoes and beans in the oven and let them roast for about 25 minutes.
5. Cook Pasta and Combine
Cook the orecchiette pasta in boiling water until al dente. Save a bit of pasta water before draining. Unite the drained pasta, roasted tomatoes, and beans in the large pot. Stir with reserved pasta water.
6. Final Seasoning and Optional Cheese
Drizzle in the remaining olive oil, season again with salt and pepper. Add more pasta water until the sauce reaches a glossy consistency. Optionally, sprinkle with Parmesan cheese.
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