Rigatoni with Roasted Tomatoes and Beans

This rustic rigatoni pasta dish gains hearty flavor from roasted tomatoes, navy beans, and a toasted bread crumb topping.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 423 Calories

Ingredients

• 1 teaspoon butter
• 2 cloves garlic, minced
• 1 teaspoon red wine vinegar
• 2 teaspoons extra-virgin olive oil
• 0.125 teaspoon ground black pepper
• 0.25 teaspoon dried oregano
• 0.125 teaspoon salt
• 1.3333333730698 cups cherry tomatoes, halved
• 0.33333334326744 (15 ounce) can navy beans, rinsed and drained
• 2.75 tablespoons whole wheat bread crumbs
• 0.5 (8 ounce) package rigatoni pasta
• 2.75 tablespoons grated Parmesan cheese, divided
• 1.25 tablespoons chopped fresh parsley

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.

Step 3

Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.

Step 4

Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.

Step 5

At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.