Beans with Pasta and Cherry Tomatoes

This is a once a week favorite. Try it with different beans and pastas. Always satisfying. Great with a poached egg on top. (Revised March 2025)

Ingredients:
One can (drained and rinsed) of cannelloni, red or black beans
One pint container of cherry tomatoes, halved (around 10 to 12 oz.) You can use an 8 oz. can of tomato sauce instead of fresh tomatoes. Just add it with the beans after the onions and garlic are done. (We now prefer it this way. Faster too.)
One yellow onion
Three or four cloves garlic, minced
2 cups dried pasta, medium shells, penne, cellentani or similar,
One half teaspoon salt, more to taste
Ground pepper
Optional ground hot pepper flakes, cayenne, or your favorite chili paste
Chunk of Parmesan for grating
One cup chopped cilantro or parley

Directions:
Saute the onions and garlic, add the tomatoes, salt and pepper (and pepper flakes) and cook covered on low until the tomatoes dissolve, about 10 minutes or a little more. Add the beans, and cook another ten minutes. Check and stir every 5 minutes or so to be sure the tomato mixture does not stick to the pan. Add a little water if needed.
Turn off the heat, and when you  are ready, start the pasta.
Cook the pasta al dente, add to the tomato and beans. cook, stir, turn off the heat and mix in most of the cilantro.

Serve with cilantro garnish and grated Parmesan. We like Parmigiano Reggiano. Adding a poached egg makes this dish super.