Pasta With Tomatoes And White Beans - cooking recipe

Ingredients

12.5 oz penne pasta
1 tbsp extra virgin olive oil
1/2 lb cherry tomatoes, halved
3 cloves garlic, thinly sliced
1 None long red chili, deseeded, thinly sliced
1 (13.5 oz) canned white beans, rinsed
1 tbsp balsamic vinegar
1/3 cup fresh flat-leaf parsley, chopped
2 tbsp Parmesan cheese, shaved
1/4 cup fresh basil leaves

Preparation

Cook pasta in boiling salted water for 10-12 mins, or until tender. Drain, reserving 1/4 cup cooking water.
Meanwhile, heat oil in a large frying pan over medium-low heat. Add tomatoes, garlic and chili. Cook, stirring occasionally, for 3 mins, or until just soft. Add beans and vinegar and heat through. Remove from heat and toss with pasta, parsley and a little reserved cooking water. Season.
Serve topped with Parmesan and basil.