Roasted Tomato Pasta

(WTNH) -- Chef Sherry Swanson is in the kitchen preparing roasted tomato pasta with cranberry beans.

For more great recipes, visit www.aculinaryexperience.com

Roasted Tomato Pasta with Cranberry Beans
Yield: 8 servings

Ingredients:
3 pints cherry tomatoes
¼ cup extra virgin olive oil
4 cloves garlic divided & sliced thin
½-1 tsp red pepper flakes
1 lb fresh cranberry beans, shelled
1 onion, minced
¼- ½ cup chicken stock
1 lb fregola or Toasted Israeli couscous
¼ cup balsamic vinegar
¼ cup fresh parsley, chopped
1 cup fresh basil, chiffonade

Instructions:
Preheat the oven to 375. Toss the tomatoes with olive oil and season with salt and pepper. Spread the tomatoes out on a large baking sheet and roast in the oven about 25-30 minutes or until the tomatoes start to pop and brown.

Cover the bottom of a large sauté pan with olive oil. Add the garlic cloves and red pepper flakes. Heat over medium low heat until fragrant. Add the onion and cook until the translucent about 8 minutes. Add the cranberry beans and chicken stock and cook for another 10-15 minutes or until the beans are cooked through(cooking time may vary). Take about 1/3 cup of the beans out and mash with a fork. Whisk in the mashed beans to thicken the sauce. Add the roasted tomatoes to the beans and keep warm.

Cook the fregola in a large pot or boiling salted water for about 15 minutes or according to the package directions. When the pasta is done, strain and toss the pastas with the beans and tomatoes. Add balsamic vinegar to taste. Check for salt and pepper and sprinkle with fresh basil and parsley. Enjoy.