Roasted Tomato-Cannellini Pasta

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Oxmoor House


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2 pints grape tomatoes

1 teaspoon olive oil

3/4 teaspoon salt, divided

8 ounces uncooked fusilli (short, twisted spaghetti)

2 tablespoons olive oil

20 fresh sage leaves

8 garlic cloves, thinly sliced

1 (19-ounce) can cannellini beans, rinsed and drained

1/4 cup vegetable broth

1/4 teaspoon freshly ground black pepper

1/4 cup preshredded Romano or Asiago cheese

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