Blistered tomato and cannellini spirals
- 175g (2 cups) Vegeroni pasta spirals
- 2 garlic cloves, crushed
- 200g punnet grape tomatoes
- 420g can no added salt cannellini beans, drained and rinsed
- 1 cup (50g) firmly packed fresh basil leaves
- Cook pasta in a large saucepan of boiling water for about 10 minutes, following packet directions, until tender. Drain, reserving 1/3 cup of the pasta water.
- Heat a lightly oiled large, non-stick frying pan over a medium to high heat. Add garlic and tomatoes. Cook for about 2 minutes, stirring occasionally until tomatoes are blistered and lightly browned.
- Add beans. Cook, stirring a further 1 minute.
- Add pasta and reserved pasta water. Toss gently over heat for 1 minute until combined and hot. Remove from heat.
- Stir in half the basil. Season with fresh ground black pepper. Divide between 2 serving bowls. Sprinkle with remaining basil leaves.
Tips
- Replace vegeroni pasta with wholemeal pasta twists for added wholegrains.
- Substitute cherry tomatoes for grape tomatoes, if preferred.
- For best flavour, use extra virgin olive oil to oil the pan.
- Add a light sprinkling of grated parmesan cheese to serve if you like.
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