(picture via Whole Living)
I found this recipe back in a 2010 issue of a Martha Stewart magazine called Whole Living. I’ve made this several times since and I’ve gotta tell you, our family loves this easy dish. I’ve made a few small changes to the original recipe to kick it up a notch.
Serves 4 (but is easily doubled)
- 1 pint cherry tomatoes, halved
- 1/2 medium red onion, sliced 1/2 inch thick
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- Coarse salt
- 1/2 teaspoon crushed red-pepper flakes
- 8 ounces dried whole-wheat penne
- 1 garlic clove, minced
- 1 tablespoon chopped fresh oregano
- 1/4 cup part-skim ricotta cheese
- 1 can cannellini beans, drained and rinsed
- 1/4 cup parmesan and/or mozzarella cheese
- Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup cooking water.
- Toss warm pasta with garlic, remaining 2 teaspoons oil, cannellini beans, and 3/4 teaspoon salt (I generally omit this extra salt). Stir in tomato mixture and the oregano. Stir in ricotta. If dish is too dry, add reserved cooking water to moisten (1/4 cup at a time).
- Spoon into oven-proof bowls (or a large 9×9 Pyrex dish), top with parmesan/mozzarella and broil until cheese is melted and golden.
- If you want to serve this as a main dish, I suggest serving with a side salad or minestrone soup.
- If you want to serve this as a side dish, it would go great with steak and steamed broccoli.
- You can adjust the level of heat by adding more or less red pepper to fit your taste.
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