Creamy Pasta Shells With White Beans And Tomatoes - cooking recipe

Ingredients

1 lb jumbo pasta shells
6 tablespoons butter
1 onion, finely chopped
6 garlic cloves, minced
1 cup heavy cream
1 (28 ounce) can diced san marzano tomatoes
1 (16 ounce) can small white beans, rinsed and drained
1/2 cup grated parmesan cheese, plus more for serving
1/2 cup snipped chives
salt & freshly ground black pepper

Preparation

In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.
In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the 1/2 cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.