Pasta With White Beans, Tomatoes And Basil - cooking recipe

Ingredients

1/4 c. extra virgin olive oil
1 garlic clove, minced or crushed
2 to 3 c. cooked, dried white kidney beans or rinsed and drained canned white kidney beans
2 large ripe tomatoes, cored and cut into thin wedges (about 4 c.)
1/2 c. lightly packed torn fresh basil leaves
salt and pepper to taste
1 lb. pasta (penne, rotelle or medium shells)
1 c. reserved pasta cooking liquid
4 Tbsp. grated Parmesan-Romano cheese

Preparation

Saute olive oil and garlic in skillet over very low heat until garlic begins to sizzle and turns golden, about 2 minutes.
Add beans, tomatoes, basil and salt and pepper to taste.
Remove from heat.