For tossing with pasta.
2 teaspoons olive oil
1/4 cup diced bacon
1/4 cup finely diced onion
small handful cherry tomatoes, coarsely chopped
2 cloves garlic, minced
1 15 oz. can Great Northern beans, drained and rinsed
salt and pepper to taste
pinch red pepper flakes (optional)
A few sprigs fresh basil, cut into a chiffonade
pasta-cooking water reserved
Parmesan cheese (about 1/8 cup total)
In a large skillet over medium heat, drizzle the 2 teaspoons olive oil. Add the bacon and allow it to cook for about 5 minutes, stirring occasionally to prevent burning. Add the onions and cook for another 3 to 4 minutes. Add the tomatoes and garlic, cook for another 2 minutes. Add the beans, salt, pepper, and red pepper flakes is using, along with about 1/2 cup of pasta cooking water. Cook for about 7 or 8 minutes, stirring occasionally. Add more cooking water as needed to loosen the sauce. Just before serving, stir in fresh basil and top with Parmesan.
Easily serves 4 as a main course with a cheese-filled pasta.