Macaroni with Fresh Tomatoes and Beans Recipe

Warm a few drizzles of olive oil in a large frying pan over medium heat. Add the cherry tomatoes, crushed garlic, parsley, and basil, then sauté for a few minutes until the tomatoes just start to soften and release their juices.

Stir in the sun-dried tomatoes and marinated peppers, letting them warm through briefly. Finally, add the cannellini beans and chicken broth, bringing the mixture to a gentle simmer.

Stir in a few dashes of red pepper flakes and another drizzle of olive oil. Let the sauce simmer for just 1 minute to meld the flavors, then take it off the heat and stir in the lemon slices.

While the sauce is simmering, or right after, cook the macaroni according to package directions until it's al dente.

To serve, drizzle the bottom of your serving plates with olive oil, a few dashes of red pepper flakes, and some grated Romano cheese. Add the cooked macaroni and toss to coat lightly.

Spoon the bean and tomato sauce generously over the macaroni, then finish each serving with another drizzle of olive oil, a sprinkle of red pepper flakes, and a good grating of Romano cheese.