Categories: Pasta
Ingredients
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 2 cups grape or cherry tomatoes
- 1/4 tsp each sea salt and black pepper
- Pinch red pepper flakes
- 2 1/4 cups chicken broth
- 3/4 cup dry white wine
- 8 oz. whole-grain spaghetti, broken in half
- 15 oz. can unsalted cannellini beans, drained and rinsed
- 1 tbsp. capers, drained and rinsed
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan
Directions
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In a Dutch oven on medium, heat oil. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add tomatoes, salt, black pepper and pepper flakes and cook, stirring often, until tomatoes are slightly softened, 3-4 minutes.
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Add broth and wine; bring to a boil. Stir in spaghetti and return to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, just until spaghetti is tender, 12-15 minutes.
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Stir in beans and capers and cook, stirring occasionally, until heated through, 1-2 minutes. Sprinkle with basil and cheese.