Garlic Cherry Tomato and White Bean Pasta

Bring a large pot of water to a boil over medium-high heat to cook the pasta.

Meanwhile, heat a large rimmed skillet over medium heat and add olive oil, sliced garlic, and finely chopped shallot. Sauté for a few minutes until translucent. Add cherry tomatoes, water (or white wine), red pepper flakes, and sea salt. Stir to coat with garlic and oil. Cover the skillet and cook for about 5 minutes until the cherry tomato skins begin to burst.

Once your pasta water is boiling, add your pasta and cook according to package instructions. **Remember to reserve 3/4 cup (180 ml) of pasta water before draining.**

Meanwhile, uncover the tomatoes and add chopped kale (if using arugula or spinach, add at the last minute), drained and rinsed white beans, and chopped kalamata olives. Sauté for another 5 minutes until the tomato juices have mostly evaporated. Add 1/2 cup (120 ml) of pasta water to the sauce (adjust the amount if changing batch size) and cook for another 1-2 minutes, stirring. Pour the pasta into the sauce and toss to coat. If the mixture needs more liquid, add the remaining pasta water — the pasta should be lightly coated with the sauce. Taste and adjust the seasonings with salt or red pepper for heat to your liking!