Ingredients - 

Olive Oil - I use about 6-8 ‘glugs’
1 bag of brown rice penne
700g fresh tomatoes
1 large onion
6 cloves garlic
Vegetable stock (optional)
Cannellini beans
Fresh basil
Salt and pepper to taste
 Method - 

Preheat your oven to a moderate temperature. In a large baking tray, combine tomatoes (halved or quartered depending on size), sliced onion, and whole or minced garlic cloves. Drizzle generously with olive oil, and season with salt and pepper. Roast in the oven for about 40 minutes, or until the tomatoes are soft and slightly caramelised.

Meanwhile, cook the brown rice penne in a large pot of boiling water, following the package instructions (usually 8-10 minutes) until al dente. Once the pasta is cooked, drain it and return it to the pot. Stir in the roasted tomato mixture, adding a splash of vegetable stock if needed for moisture. Gently fold in the cannellini beans and fresh basil leaves. Adjust seasoning as needed. Serve hot, garnished with extra basil.