Pasta, Beans and Tomatoes

Mark BittmanTime 10 minutes

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a more creative option to try.

view this recipe on NYTCooking.com

Ingredients

Penne pasta
Fresh or canned tomatoes
Canned or cooked white beans
Garlic
Olive oil
Basil

Preparation

Step 1
Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.
Step 2
Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.
Step 3
Add a little more minced garlic, then a pound of cooked penne pasta.
Step 4
Add fresh basil and a bit more oil and serve.