Easy Family Recipes: Tuscan Penne With Cannellinis and Rosemary
I serve a lot of pasta because it’s so easy. This is a simple, quick recipe for when you don’t have a lot of ingredients on hand. The rosemary cooks down to almost nothing, leaving behind only its wonderful aroma and taste, and the creamy texture of the cannellini beans balances the flavors of the sauce.
3/4 lb penne pasta
2 tbs finely chopped rosemary
3 tbs olive oil, divided
2 cloves garlic, crushed or minced
2 medium tomatoes, peeled and chopped
1 can cannellini beans, drained and rinsed
1/2 tsp salt
coarse ground black pepper
shredded Parmesan cheese
Cook pasta according to package instructions. Drain, then pour back into pot. Toss with 1 1/2 tbs olive oil, lightly salt, cover with lid, and set aside. In a small saucepan, heat remaining 1 1/2 tbs olive oil over low-medium heat. Add rosemary, then garlic. Cook 1 minute, then add chopped tomatoes and cannellini beans. Simmer to reduce a bit, then add salt and ground pepper. Serve over bed of penne pasta, topped with shredded Parmesan.