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Roast tomato bean pasta

Bystilettocontesssa
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Roast tomato bean pasta

Recipe by stilettocontesssa
Servings

2

servings
Prep time

30

minutes
Cooking time

40

minutes

The small beans, corn, and peas get caught inside the shell pasta shape.

Ingredients

  • 1/2 cup dry white or pinto beans, soaked overnight

  • 200 grams cherry tomatoes

  • 1/4 cup olive oil, divided

  • 2 tablespoons tomato paste

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon red pepper flakes

  • 1/2 white onion, chopped small

  • 2-3 cloves garlic, minced

  • Optional: fresh or dry herbs, such as rosemary or oregano

  • 1/4 cup frozen corn kernels

  • 250 grams shell pasta

  • 1/4 cup frozen peas

  • 2 tablespoons Parmesan cheese, shredded

Directions

  • Boil beans until soft, approximately 1 hour, then drain. Preheat oven to 375F.
  • In an oven-proof skillet, mix together olive oil, tomato paste, salt, pepper, red pepper, onion, garlic, and dry herbs. Add in cherry tomatoes and mix thoroughly.
  • Pour drained beans onto a sheet tray with frozen corn kernels. Add olive oil, salt, and pepper, mix together.
  • Put skillet with tomatoes and tray with beans into the oven, bake for 25-30 minutes, stirring halfway through.
  • Boil shell pasta in salted water until al dente, reserving 1 cup of starchy pasta water before draining.
  • Place frozen peas in colander, then drain pasta on top.
  • Pour pasta and peas back into empty pot, add beans and corn, then tomatoes, along with a good splash of pasta water and olive oil.
  • Mix together, adding more water as required. Serve with Parmesan.

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