Farfalle with Grilled Tomatoes and White Beans

Farfalle with Grilled Tomatoes and Beans

1/3 to 1/2 pound farfalle pasta

2 cups grape tomatoes

a drizzle of olive oil over the tomatoes (maybe 1/4 cup total)

4 garlic cloves, cut into large pieces

several sprigs of fresh oregano (or a sprinkling of dried oregano)

salt, pepper

small can (13 oz.) of white beans

red hot pepper flakes, optional

fresh basil, minced  - and more whole sprigs to garnish

parmesan cheese to sprinkle on top

Place the tomatoes on a cookie sheet and drizzle with olive oil. Cut pieces of garlic and sprigs of oregano and place in cookie sheet. Add salt, pepper and toss everything together. Place pan over grill grates and watch carefully to make sure tomatoes don’t burn. Use a spatula to turn them once or twice. They should take no longer than five minutes to cook. Remove the cooked tomatoes to a pasta serving bowl.

Meanwhile, boil the pasta and drain. Drain a small can of white beans (cannellini, navy beans or chick peas). I used only about 2/3 of the can. Add the drained beans to the tomatoes in the pasta bowl, then add the red pepper flakes if desired, more black pepper and the drained pasta. Toss everything together and add more olive oil if needed (I didn’t need to). Toss in the minced basil and sprinkle with freshly grated parmesan cheese.