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Blistered tomato and cannellini spirals

Blistered tomato and cannellini spirals

A delectable bowl of pasta adorned with vibrant tomatoes, fresh spinach, and fragrant basil leaves

2 serves

10 m

15 m

Ingredients

  • 175 g (2 cups) vegeroni pasta spirals
  • 2 garlic cloves, crushed
  • 200 g punnet grape tomatoes
  • 420 g can no added salt cannellini beans, drained and rinsed
  • 1 cup (50 g) firmly packed fresh basil leaves

Method

Step 1

Cook pasta in a large saucepan of boiling water for about 10 minutes, following packet directions, until tender. Drain, reserving ⅓ cup of the pasta water.

Step 2

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.

Step 3

Add beans. Cook, stirring a further 1 minute.

Step 4

Add pasta and reserved pasta water. Toss gently over heat for 1 minute until combined and hot. Remove from heat.

Step 5

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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