Indulge in the creamy embrace of cannellini beans, transformed into a velvety sauce with bright lemon and fragrant garlic. Tossed with perfectly al dente penne, sweet cherry tomatoes, and a hint of fiery red pepper, this dish is a symphony of flavors and textures that will delight your senses.

Follow The Directions

01

Step

10 mins

Bring a large pot of salted water to a rolling boil over high heat. Cook pasta in boiling water until al dente, about 10 minutes. Reserve about 1/2 cup of pasta water before draining. (10 minutes)

02

Step

5 mins

While the pasta cooks, puree cannellini beans, garlic, lemon juice, and 1 tablespoon olive oil in a food processor until completely smooth and creamy. Add a tablespoon or two of water if needed to reach your desired consistency. Set aside. (5 minutes)

03

Step

5 mins

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add red pepper flakes and cherry tomatoes. Cook, stirring occasionally, until the tomatoes are softened and have begun to burst, about 5 minutes. (5 minutes)

04

Step

2 mins

Stir the pureed bean sauce into the skillet with the tomatoes. Cook for about 2 minutes to bind the flavors. Stir in the Parmesan cheese and the cooked pasta. Toss to coat, adding a splash of the reserved pasta water if needed to create a luscious sauce. (2 minutes)

05

Step

Season with salt and black pepper to taste. Serve immediately, garnished with additional Parmesan cheese, if desired.

For an extra layer of flavor, try roasting the cherry tomatoes before adding them to the skillet. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 15-20 minutes.
If you don't have a food processor, you can mash the cannellini beans with a fork, although the sauce will be less smooth.
Fresh basil or parsley would make a lovely addition as a garnish.