As you have read the recipes below, you can probably see that its a fair assumption that I eat whatever I want. That includes cookies and lots of cheese but what I haven’t shown yet is that we also enjoy really healthful fare like whats contained within this post. Now, like a good food network watcher I occasionally plunk myself down on a Saturday morning and watch my favorite block. The Giada, Ina, Nigella, Ellie power two hour. You’ve seen me make recipes from the first three quite often. In fact I’m currently dreaming about making Nigella’s Chocolate Honey Bee cake when I get the chance to be back in my own kitchen with real tools. However Ellie is sorely neglected. Mostly for the fact that she uses tons of ginger (I’m not a fan), uses non-fat everything and skimps on the butter. I watch her because it not only makes me feel like I’m at least trying to cook more healthyfully but sometimes she gives up a gem like this one. Penne with White beans and Roasted tomatoes. Absolutely delicious and one of my new favorite pasta recipes. Plus the easy to delicious ratio is supremely high in favor of fabulously yummy. Try this, I swear you won’t be dissapointed.

Oh and a note, if you’re all squicked out about the beans or think that your family will fall into a puddle of ZOMG I CAN’T EAT BEANS!!!!! tantrums. I’ve got one of the most picky eaters in the world to feed and he loves this too. The beans make it creamy and thick and he thought they tasted really good in this. The biggest hurdle is making the step to actually try something new and different. Okay so now that the introduction is over, onto the pictures.

First we preheat the oven to 450 degrees. Yeah I know its hot but these tomatoes have a lot of juices and in order to get them crispy we need some heat mon. Oh and pardon my entirely ghetto stove.

Next we dig out the tomatoes. She calls for 3 large tomatoes but they were looking gross and under ripe. So I grabbed a few bunches of vine ripe tomatoes that looked nice and juicy. My point is, just grab whatever looks good to you and will be flavorful. This is the basis of your sauce so make sure they’re yummy.

Next chop them up into maybe two inch pieces. I took these guys and quartered them. Just enough so that the fleshy part will get some surface heat. I had to fight the urge at this point to douse them in salt and pepper and devour them. But gorging myself on juicy tomatoes only feeds one of us which would leave me with dinner still to prepare. For the good of the family I didn’t.

Now add them to a pan. I use this little guy because its all I’ve got. Were I at home I’d use a 9 by 13 instead. But this works okay in a pinch.

Next pull about 3-5 (or 6 or 7 depending on how garlicy you want it to be) and toss them on top of the tomatoes without peeling. We’ll squirt the garlic out of the skins later after roasting. This prevents the insides from burning.

Alright now for the messy part. Miss Priss (Ellie) said to add 2 teaspoons of olive oil. I think she is a lunatic. I just douse them liberally. Not only will the olive oil keep it from sticking but it’ll also impart all that glorious olivey flavor. Yum!!!!!!!!

And add salt and pepper.

Now roll up your sleeves, dig in and toss it all together.

Pop it in the oven for 30-45 minutes. Yeah you heard me. That seems like a long time for things as delicate as tomatoes at such a high heat. But trust me the first time I made this I probably checked it every 5 minutes. I was skeptical too but it really is how long it takes. Have faith.

Now while thats goin, sit yourself down with a nice cuppa sweet tea (or wine or beer or water if you’re a priss like Ellie)…

…and relax. Watch some TV or take a gander outside. Its finally less-hot enough here to open the doors. I’d say cool enough but I wouldnt call 85 cool. More purgatory like rather than hellfire heat.

When there’s about 10 minutes left on the timer go and put a pot of water on high heat to boil the pasta.

Now dig out your pasta. She used penne and I think its a good choice. It really grabs the sauce and beans well.

When the water comes to a boil add the pasta. In the meantime get out a can of white beans. I used great northern cuz the selection down here is not so good. 38 different brands/varieties of black eyed peas but one variety of white beans. Not cool Alabama.

Empty them into a large strainer and rinse

By now your time should be up for the tomatoes. Remove them from the oven when they look like this and the whole house smells like roasted garlic and smokey tomatoes. Feel free to bask in the beauty of that for a few minutes. Go ahead. I understand.

I dig out the garlic and set it aside on a plate to cool.

Of course as it smells like tomatoes guess who shows up. Kitty want. SAVE ME SOME!!!!!!!!!!!!!!!!!

Denied. After the garlic cools I peel or squeeze them onto the plate and mash them.

Until they’re pulpy and smushed like this. As much as I love garlic I don’t want a whole hunk of it in one bite.

Then I add it back to the tomatoes and stir it in.

When your pasta is done cooking pour it right over the beans. Ellie assures me that this will warm them up and it does. Thats a nice little step saver there eh?

Add the tomatoes/garlic to the pan you cooked the pasta in.

Dump the pasta and beans over the tomatoes

Stir it all up so that the tomatoes and beans coat the pasta nicely.

Now taste. Need anything? I add some parmesan cheese and salt and pepper. Perfect!

Next add some fresh torn basil. You could probably chop it too. I already washed my cutting board and didn’t want to bother redirtying it.

Voila. All served up with a little extra cheese on top. See I told you that was easy. It really is amazingly delicious.