Vegetarian Recipes - Pasta and Beans with Cherry Tomatoes Recipe

  
 

Pasta and Beans with Cherry Tomatoes Recipe

 

Ingredients

 

Serves 4

  • 1 clove garlic, lightly crushed but whole

  • 6 tbsp extra-virgin olive oil

  • 12 oz/350 g cherry tomatoes, cut in quarters

  • 4 tbsp dry white wine

  • 10 oz/300 g small soup pasta

  • 2 cups/250 g canned borlotti beans

  • 1/2 cup/125 ml hot water

  • salt and freshly ground black pepper to taste

  • 1 sprig fresh basil, torn

Method:

  1. Sauté the garlic in 4 tablespoons of oil in a frying pan until pale gold. Discard the garlic.

  2. Add the tomatoes and sauté over high heat for 5 minutes. Pour in the wine and cook until evaporated.

  3. Cook the pasta in a large pot of salted, boiling water until not quite al dente.

  4. Drain the beans and rinse under cold running water. Add to the tomatoes in the pan.

  5. Drain the pasta and transfer to the pan with the beans. Add the water and cook over high heat for 5 minutes, tossing continuously.

  6. Season with pepper and drizzle with the oil. Garnish, with the basil and serve hot.