HERBED SPAGHETTI WITH TOMATOES AND WHITE BEANS

Herbed Spaghetti with Tomatoes and White Beans image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 10

12 ounces spaghetti
Coarse salt and freshly ground pepper
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups packed flat-leaf parsley leaves, plus more for serving
2 teaspoons fresh lemon juice, plus 1 teaspoon grated zest
1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
Pinch of red-pepper flakes
1 pound cherry tomatoes, halved
Freshly grated Parmesan, for serving

Steps:

Cook pasta in a large pot of salted water until al dente, 9 to 10 minutes. Add beans during last minute of cooking. Drain and return to pot, reserving 1/2 cup pasta water.
Meanwhile, combine parsley, lemon juice and zest, and 1 tablespoon oil in a food processor; pulse until finely chopped. In a large skillet, heat remaining oil over medium-high. Add garlic and red-pepper flakes; cook, stirring often, until golden brown, 3 to 4 minutes. Add tomatoes, season with salt, and cook until tomatoes burst and thicken, adding a little pasta water until consistency is saucy.
Toss parsley mixture and remaining pasta water with pasta; season with salt and pepper. Serve, topped with tomato sauce and sprinkled with parsley and cheese.