Pantry Dinner: Pasta

I need a hearty lunch or dinner before going in for an evening or overnight shift at the hospital. This pasta dish, with its mix of carbs and protein, fits the bill. You’re likely to have most if not all of the ingredients in your kitchen right now. Serve it with a side salad of mixed greens and you’re all set for dinner.

Pasta with White Beans and Roasted Tomatoes

2 pints grape tomatoes

3 tbsp capers, drained and rinsed

1 tsp dried oregano

3 tbsp olive oil

Sea salt and freshly ground pepper

1 can (15 oz) cannellini beans, rinsed and drained

1 lb. whole wheat rotini (or another short pasta of your choice)
2 oz. goat cheese, crumbled (optional)

1. Preheat the oven to 450°. Line a rimmed baking sheet with aluminum foil, and toss the tomatoes, capers, and oregano with the olive oil, salt, and pepper. Roast until tomatoes burst and start to brown, about 20 minutes, tossing about halfway through.

2. Meanwhile, in a large pot of boiling salted water, cook the rotini until al dente. Reserve ½ cup pasta water, then drain.

3. Return pasta and ¼ cup pasta water to pot. Add tomato mixture and cannellini. Cook over medium heat until sauce is thickened slightly, 3-4 minutes. If necessary, add more pasta water so that the sauce coats the pasta.
4. Just before taking off the heat, mix in the goat cheese.

Serves 4.