Roasted White Bean and Tomato Pasta

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.