A rustic pasta dish is hearty and filling thanks to roasted tomatoes and creamy navy beans.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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.

Cook's Note:

You can use grape tomatoes instead of cherry tomatoes.

Nutrition Facts

423 calories; protein 17.5g; carbohydrates 66.3g; fat 11.1g; cholesterol 11.4mg; sodium 647.1mg. Full Nutrition
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