Ingredients
1/4 cup extra-virgin olive oil
1 medium Yukon Gold potato, peeled and cut into 1/4-inch dice
2 medium garlic cloves, minced
1 1/2 cups diced canned tomatoes
2 cups cooked great northern or other large white beans, or 15-ounce can beans, drained and rinsed
2 tablespoons finely chopped fresh basil leaves
Salt
3/4 pound penne or other short, tubular pasta
Directions
Heat the oil over medium-high heat in a large skillet. Add the potato and cook until tender and golden, stirring frequently, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the tomatoes and simmer until slightly thickened, 5 to 7 minutes. Stir in the beans and simmer until warmed through, 2 to 3 minutes. Stir in the basil and season with salt to taste.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Drain the pasta and return it to the cooking pot. Stir in the sauce. Divide among 4 pasta bowls and serve immediately. Makes 4 servings.