MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted White Bean & Tomato Pasta
Categories: Beans, Vegetables, Herbs, Cheese, Pasta
Yield: 5 servings

Salt & black pepper
3/4 c + 2 tb extra-virgin olive
- oil
1 lg Shallot; fine minced
2 tb Tomato paste
5 cl Garlic; thin sliced
1/2 ts Fine chopped fresh rosemary
+=OR=+
1/4 ts Dried rosemary
1/2 ts Red-pepper flakes
1/2 ts Granulated sugar
16 oz Cherry tomatoes; halved
15 oz Can small white beans;
- rinsed
1 lb Orecchiette
Fresh grated Parmesan or
- pecorino; to serve

Set the oven @ 375ºF/190ºC.

Bring a large pot of salted water to a boil over high.

In a small bowl, stir together ¼ cup olive oil with the
shallot, tomato paste, garlic, rosemary, red-pepper
flakes and sugar. On a large baking sheet, toss the
tomatoes with the dressing; season generously with salt
and pepper, then spread in an even layer.

On a second baking sheet, toss the beans with 2
tablespoons olive oil; season generously with salt and
pepper.

Roast the tomatoes and beans, stirring halfway through,
until tomatoes slump and beans crisp, about 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,
then repeat with another ¼ cup pasta cooking water. (One
thing they’ll teach you in French culinary school:
Never, ever discard the sucs, those browned bits at the
bottom of the pan that carry deep flavor.)

Add the pasta and the remaining 1/2 cup olive oil to the
pot; stir vigorously until saucy. Season generously with
salt and pepper, then add extra pasta water as needed to
moisten until glossy. Divide among wide, shallow bowls
and top with grated cheese, if desired.

By: Alexa Weibel

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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