Penne with Roasted Tomatoes, Garlic, and White Beans

This was very good. I sort of had a problem with the garlic, so I just added some minced garlic also. Pretty quick and easy to prepare.

Penne with Roasted Tomatoes, Garlic, and White Beans

(From the The Food You Crave by Ellie Kreiger)

Prep Time: 15 min
Cook Time: 50 min
Level: Easy
Serves: 4 (1 1/2 cup) servings

Ingredients
3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1(15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 tablespoons freshly grated Parmesan

Directions
Preheat the oven to 450 degrees F.
Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.