Lemony Pasta with Burst Cherry Tomatoes, Oregano and White Beans
If I need to whip up a super light and simple meal that’s extremely flavorful, this is my go-to. The fresh oregano is essential and combined with the cherry tomatoes and lemon, tastes like summer in a bite-full. The best part about this recipe is that you can serve it as a warm pasta dinner or chill it and serve it like pasta salad! It’s very conducive to summer heat wave eating :)
Total time: 30 minutes
Difficulty level: Wicked easy
1 12 oz package of pasta of your choice
1 15 oz can canellini beans
2 cups cherry tomatoes, sliced in half lengthwise
2 cloves garlic, minced (or more to taste)
Juice of 1 lemon
handful fresh oregano (2 - 3 tablespoons once chopped)
fresh basil to taste
1/4 - 1/2 cup olive oil
Red pepper flakes to taste
Parmesan to serve
Let’s do it!
Boil a large pot of salted water and cook your pasta. Add the white beans for the last minute (about 9 minutes in) then drain pasta and beans but save 1/2 cup of the pasta water.
While the pasta is cooking, heat a large saute pan coated with olive oil over medium high heat. Add red pepper flakes to taste (I do 1/2 teaspoon), cherry tomatoes and half of the oregano.
Saute about 5 minutes, letting cherry tomatoes get halfway charred. Then, add garlic and cook for 3 - 4 more minutes or until pasta is cooked.
Add the tomato-oregano-garlic oil to the pasta-white beans- pasta water mixture and stir to combine. Finish by adding in the lemon juice and the rest of the oregano.
Serve with grated Parmesan and fresh basil- SUMMERRRRRR.