Pasta Pomodoro with White Beans and Basil

This recipe is super simple but surprisingly delicious. And it comes together quickly, making it a go-to meal for busy nights.

INGREDIENTS

3 cups of diced fresh tomatoes (if you’re making this in the winter months, I like the Kumato Sunset variety)

1/3 cup of thinly sliced fresh basil

1/3 cup of good quality olive oil

1 teaspoon sea salt

1 15-ounce can of cannellini beans, rinsed and drained

1 pound whole grain penne pasta

Fresh grated parmesan cheese for serving

Optional:

Red pepper flakes to taste

Fresh mozzarella chunks

Grilled shrimp

INSTRUCTIONS

Combine the tomatoes, basil, olive oil, sea salt, and beans in a large pasta bowl and let the flavors blend for at least 30 minutes (if you’re using the red pepper flakes, add them now). Meanwhile, cook the pasta according to the package directions. When the pasta is ready, drain and toss it with the tomato mixture, stirring it well, and serve it while it’s hot topped with the grated parmesan.

If you’d like to add extra protein (or yum), you can toss in grilled shrimp and/or fresh mozzarella chunks.

Pair it with a simple green salad.

Note: I like to eat the leftovers for breakfast with a fried egg! You can also get creative and add grilled eggplant or roasted butternut squash cubes to the pasta mixture if you’d like to swtich it up.