Farfalle and Cannellini Pomodoro

Ingredients:

• 8 oz. farfalle (bow-tie pasta)
• 2 Tbsp. extra virgin olive oil
• 2 tsp. minced garlic
• 1 (15 oz.) can cannellini beans, drained and rinsed
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• 2 large tomatoes, diced
• salt, to taste
• crushed red pepper, to taste
• 3 Tbsp. fresh basil, chopped
• 1/4 cup fresh grated Parmesan cheese, or to taste

Directions:

Cook pasta al dente according to package instructions and drain.

Meanwhile, heat olive oil in a large pot over medium high heat; add garlic and cannellini and cook, stirring frequently, until the beans are heated through, about 3 minutes.

Reduce heat to medium; add tomatoes, salt, red pepper and basil, gently stir to combine until tomatoes are heated through. Add pasta, stir well and serve garnished with Parmesan.

By Deeli from Richland, WA