MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted White Bean & Tomato Pasta
 Categories: Beans, Vegetables, Herbs, Cheese, Pasta
      Yield: 4 servings
 
           Salt & black pepper
    3/4 c  Extra-virgin olive oil;
           - +2 tb
      1 lg Shallot; fine minced
      2 tb Tomato paste
      5 cl Garlic; thin sliced
    1/2 ts Fresh rosemary; fine chopped -OR-
    1/4 ts Dried rosemary
    1/2 ts Red-pepper flakes
    1/2 ts Granulated sugar
     16 oz Cherry tomatoes; halved
     15 oz Can small white beans;
           - rinsed
      1 lb Orecchiette
           Parmesan or pecorino;
           - fresh grated, to serve
 
  Set the oven @ 375°F/190°C.
  
  Bring a large pot of salted water to a boil over high.
  
  In a small bowl, stir together 1/4 cup olive oil with the
  shallot, tomato paste, garlic, rosemary, red-pepper
  flakes and sugar. On a large baking sheet, toss the
  tomatoes with the dressing; season generously with salt
  and pepper, then spread in an even layer.
  
  On a second baking sheet, toss the beans with 2
  tb olive oil; season generously with salt and
  pepper.
  
  Roast the tomatoes and beans, stirring halfway through,
  until tomatoes slump and beans crisp, about 25 minutes.
  
  While the tomatoes and beans roast, cook the pasta until
  al dente. Reserve 1 cup pasta cooking water then drain
  pasta.
  
  Transfer the beans and tomatoes to the pot. Add 1/4 cup
  pasta cooking water to the sheet pan from the tomatoes
  and use a flexible spatula to scrape the browned bits
  from the bottom of the sheet pan; transfer to the pot,
  then repeat with another 1/4 cup pasta cooking water. (One
  thing they'll teach you in French culinary school:
  Never, ever discard the sucs, those browned bits at the
  bottom of the pan that carry deep flavor.)
  
  Add the pasta and the remaining 1/2 cup olive oil to the
  pot; stir vigorously until saucy. Season generously with
  salt and pepper, then add extra pasta water as needed to
  moisten until glossy. Divide among wide, shallow bowls
  and top with grated cheese, if desired.
  
  Recipe by Alexa Weibel
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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