Great olive oil is key to making this simple pasta. We recommend California Olive Ranch brand olive oil, which is reasonably priced and found at most grocery stores. The tomatoes are charred on a sheet pan in the oven; shake the pan halfway through the cooking process to loosen any tomatoes that might be stuck to the pan as they cook and caramelize. Make this pasta with vegetable broth (instead of chicken broth) for a satisfying meatless meal.
2 (15-oz.) cans butter, cannellini, or gigante beans, drained and rinsed
1 cup chicken or vegetable broth
1/4 teaspoon black pepper
How to Make It
Preheat oven to 400°F. Toss together fresh breadcrumbs, 1/4 cup of the fresh sage leaves, 2 tablespoons of the oil, and 1/4 teaspoon of the salt on a rimmed baking sheet. Bake in preheated oven until breadcrumbs are golden and sage leaves are crisp, about 5 minutes. Set aside.
Increase oven temperature to broil with oven rack 6 inches from heat. Toss together tomatoes and 1 tablespoon of the oil on a rimmed baking sheet. Broil until tomatoes are blistered and beginning to collapse, 5 to 7 minutes, shaking sheet halfway through broiling.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente, about 8 minutes. Drain, reserving 1 cup cooking water.
Heat 1 tablespoon of the oil in a very large skillet over medium. Add onion and garlic; cook, stirring occasionally, until soft and golden, about 10 minutes. Add beans, broth, and remaining 1/4 cup each sage leaves and oil; bring to a simmer. Cook, stirring occasionally, 10 minutes. Gently stir in blistered tomatoes. Simmer, stirring occasionally, 10 minutes.
Add cooked pasta and reserved cooking water to bean mixture; toss gently to combine. Stir in pepper and remaining 1/4 teaspoon salt. Cook, stirring often, until liquid thickens slightly, about 4 minutes. Top with crispy breadcrumb mixture. Drizzle with oil, and serve immediately.