Penne pasta with baked tomatoes, garlic and white beans

Ingredients:

• 1 can (425 g) canned cannellini beans
• 220 g penne pasta
• 3 large tomatoes, cut into wedges
• 4 cloves garlic, unpeeled
• 2 tbsp. l. olive oil
• 1/4 teaspoon salt
• 1/4 cup fresh basil leaves, torn
• 2 tbsp. l. grated parmesan

Preparation:

1. Preheat oven to 230°C.
2. Cut each tomato into 8 slices and remove the seeds. Place the tomato slices and garlic in a 22 x 32 cm baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and freshly ground black pepper to taste. Bake in the oven, uncovered, for 40 minutes.
3. Drain the beans in a large colander over the sink. Cook the pasta according to package directions. Drain the pasta in the same colander with the beans so the hot water from the pasta warms the beans. Return the pasta and beans to the pot.
4. When the tomatoes are done, remove the garlic cloves, squeeze the garlic from the skins into a small bowl, and mash with a fork. Add the roasted tomatoes, garlic, remaining 1 tablespoon of olive oil, basil, salt, and black pepper to taste to the pot with the pasta. Stir. Serve sprinkled with Parmesan cheese.