Cavatelli pasta with Cannellini beans and tomatoes is a lovely dish with loads of flavor and nutrition. The sweetness of the tomatoes plays beautifully with the cannellini beans, basil, and garlic, adding in the comfort of the pasta, and that rich acidity of the Pecorino, and you have one winner of a Fall dish!
- 1 cup (200 g) canned cannellini/white beans, rinsed and drained
- 1 cup (150 g) yellow grape tomatoes (or red cherry tomatoes)
- 3 tablespoons evo oil
- 2 cloves garlic, whole, smashed
- a pinch of peperoncino (red chili flakes)
- a few basil leaves
- fresh or dried rosemary
- salt & pepper to taste
- 1 1/2 cups (250 g) cavatelli pasta (or orecchiette)
- 1/4 cup (35 g) Pecorino, reserve some for garnish
In a large pan, drizzle in evo oil, press garlic, and throw in with the oil. Add chili flakes, cannellini beans, grape or cherry tomatoes, rosemary, salt, and pepper. Turn the heat on low/medium and cook for 3-5 minutes.
Bring a large pot of salted water to a boil. Add the cavatelli or orecchiette and cook for a few minutes less than the recommended time on the package.
Add a ladle of pasta water to the pan, turn heat back on to a low/medium setting, and stir.
Scoop out pasta with a strainer and keep the pasta water.
Toss cavatelli pasta into the pan and give it a good stir. Add another ladle of pasta water and let that simmer and reduce, stirring frequently. Cooking time depends on the pasta you use. Preferred texture is al dente. If the pasta water dissipates and the pasta is not cooked yet, add some more pasta water.
Turn off heat, sprinkle in grated Pecorino cheese, reserving some for plating, and break up basil leaves and throw those in too. Give it another good stir and plate.
Drizzle some evo oil over top, sprinkle some grated Pecorino, and garnish with a fresh basil leaf.
Ready to serve!