Orecchiette With Beans And Roasted Tomatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (19 ounce) can kidney beans
• 1 1/4 cups extra virgin olive oil
• 12 garlic cloves, peeled and lightly crushed
• 3/4 cup tomato puree
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh thyme leave, chopped
• 1 tablespoon fresh parsley leaves, chopped
• 1/4 teaspoon crushed red pepper flakes
• salt and pepper
• 8 cups orecchiette, cooked

Recipe

• 1 preheat the oven to 300 degrees f.
• 2 in a preheated casserole dish, pour in 1/4 cup olive oil, add the garlic cloves and allow them to caramelize, about 1 to 2 minutes.
• 3 stir in the tomato puree, simmer about 10 seconds, and then add the beans along with their liquid.
• 4 sprinkle the top with the cherry tomatoes, thyme, parsley, red pepper flakes and 1 cup of olive oil.
• 5 season with salt and pepper to taste.
• 6 bake, uncovered, for 30 minutes.
• 7 remove from the oven and let rest for 15 to 20 minutes.
• 8 adjust the seasoning and serve over the orecchiette.