Pasta with Slow Roasted Cherry Tomatoes, Great Northern Beans and Tuna

Prep Time:

Cook Time:

Serves: 4


  • For the slow roasted tomatoes:

  • 1 pint cherry or grape tomatoes

  • 3 tablespoons olive oil

  • kosher salt & black pepper

  • ¼ teaspoon dried thyme

  • ¼ teaspoon dried rosemary

  • 3 garlic cloves, peeled and sliced in half

  • 1 bay leaf

  • For the pasta:

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon red wine vinegar

  • 2 tablespoons fresh parsley, finely chopped + additional for garnish

  • 2 garlic cloves, peeled and finely minced

  • kosher salt and ground black pepper

  • 2+ tablespoons olive oil (use reserved tomato roasting oil)

  • ¼ red onion, diced (approximately ¼ cup)

  • 1 can or pouch (15.5 ounces) organic Green Valley Great Northern Beans, drained and rinsed

  • 16 ounces penne, preferably whole wheat

  • 1 can (6 ounces) light chunk tuna packed in water


  1. For the slow roasted tomatoes: Preheat oven to 350°F.

  2. Pour 3 tablespoons of the olive oil in an 8”x 8” baking dish and spread to evenly coat the bottom of the pan.

  3. Sprinkle the thyme and rosemary and a good pinch each of kosher salt and ground black pepper over the oil.

  4. Add the tomatoes – pack them in tightly and swirl the pan to coat in oil.

  5. Tuck the sliced garlic and bay leaves between the tomatoes.

  6. Bake until tomatoes are soft, a little blistered with a bit of char and cooked throughout (a paring knife should pierce them easily), about 40–45 minutes.

  7. Transfer the tomatoes and garlic to a separate bowl, reserving the remaining oil, discarding the bay leaf.

  8. For the vinaigrette: Measure the reserved tomato roasting oil and add enough fresh olive oil to equal 6 tablespoons.

  9. In a jar with a tight fitting lid, add the lemon juice, vinegar, parsley, garlic, salt and pepper. Cover and shake to combine.

  10. Add the tomato oil to the jar and shake to combine.

  11. Reserve 2 tablespoons of the vinaigrette and combine the rest with the drained beans and diced red onion in a bowl, tossing to coat. Taste and add more salt and pepper if needed.

  12. Cook the pasta according to the package directions.

  13. Place the drained pasta in a large serving bowl and toss lightly with the reserved 2 tablespoons vinaigrette.

  14. Top with the roasted tomatoes, the dressed beans and top with large flakes of tuna.

  15. Garnish with chopped parsley and serve warm or at room temperature.

Final Step

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