Penne with Roasted Tomatoes, Garlic, and White Beans

Is there anything better than roasted garlic? If there is, someone please introduce me because I need to try it. NOW.

In the meantime, I'll go on believing that if heaven exists, it must be overflowing with roasted garlic, basil, and Parmesan cheese. I simply cannot imagine a better combination of flavors.

It's no wonder I couldn't wait to try this recipe.

Now I know I said the other day that I don't really like tomatoes... but this recipe just might make me change my mind. Roasting the tomatoes under high heat completely changes them, into something velvety and very sweet. Seriously... they just about melt in your mouth. Combined with the creamy cannellini beans and the pungent roasted garlic... and the nutty pasta and the fresh, aromatic basil... it's basically heaven on a plate. Give it a try and you'll understand why this recipe just jumped into my top five favorites.

Penne with Roasted Tomatoes, Garlic, and White Beans
from The Food You Crave
yields 4 servings, about 475 calories each

Ingredients
3 large ripe tomatoes
6 large cloves garlic, papery outermost skin removed but left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt, more to taste
freshly ground black pepper
one 15.5-ounce can cannellini or other white beans, preferably low-sodium
1/2 box (8 ounces) penne pasta
2 tablespoons fresh lemon juice
1/3 cup fresh basil leaves, cut into ribbons
1/4 cup freshly grated Parmesan cheese

Directions
1. Preheat the oven to 450F. Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic in a 9 x 13 inch roasting pan, toss with 2 tablespoons of the oil, and sprinkle with 1/4 teaspoon salt and a few turns of pepper. Roast, uncovered, until the tomatoes lose their shape and become slightly charred, 35-40 minutes.
3. Meanwhile, drain and rinse the beans in a large colander in the sink. Cook the pasta according to package directions. Drain the pasta in the colander containing the beans, so the hot pasta water warms the beans. Return the drained pasta and beans to the pasta pot.
4. When the tomatoes are done, carefully pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Add the lemon juice, the remaining 1 tablespoon of olive oil and 1/4 teaspoon salt, and a pinch of pepper, and stir to combine. Transfer the roasted tomatoes to the pasta pot, add the garlic-lemon mixture and basil and season with salt and pepper to taste. Toss to combine. Serve topped with the Parmesan.