Name: Rigatoni with Roasted Tomatoes and Beans
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Cherry tomatoes, halved - 1 ⅓ cups; Garlic, minced - 2 cloves; Extra-virgin olive oil - 2 teaspoons; Red wine vinegar - 1 teaspoon; Dried oregano - ¼ teaspoon; Salt - ⅛ teaspoon; Ground black pepper - ⅛ teaspoon; Navy beans, rinsed and drained - ⅓ (15 ounce) can; Butter - 1 teaspoon; Whole wheat bread crumbs - 2 ¾ tablespoons; Rigatoni pasta - ½ (8 ounce) package; Grated Parmesan cheese, divided - 2 ¾ tablespoons; Chopped fresh parsley - 1 ¼ tablespoons

Rigatoni with Roasted Tomatoes and Beans

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rigatoni with Roasted Tomatoes and Beans

1. Cherry tomatoes, halved - 1 ⅓ cups

2. Garlic, minced - 2 cloves

3. Extra-virgin olive oil - 2 teaspoons

4. Red wine vinegar - 1 teaspoon

5. Dried oregano - ¼ teaspoon

6. Salt - ⅛ teaspoon

7. Ground black pepper - ⅛ teaspoon

8. Navy beans, rinsed and drained - ⅓ (15 ounce) can

9. Butter - 1 teaspoon

10. Whole wheat bread crumbs - 2 ¾ tablespoons

11. Rigatoni pasta - ½ (8 ounce) package

12. Grated Parmesan cheese, divided - 2 ¾ tablespoons

13. Chopped fresh parsley - 1 ¼ tablespoons

How to cook deliciously - Rigatoni with Roasted Tomatoes and Beans

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.

3. Stage

Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.

4. Stage

Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.

5. Stage

At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.