Paccheri with tomatoes, cannellini beans and garlic breadcrumbs

Directions

1. Warm 2 tbsp extra virgin olive oil in a small pan, add Panko, half a grated garlic clove and season (lighthandedly) with salt and pepper. Toss often and let toast on medium heat until golden (3-5 min).
2. Cook 300g pasta in salted boiling water until al dente (1-2 minutes before the packaging directions).
3. In the meanwhile, warm 3 tbsp extra virgin olive oil in a medium pan (big enough to toss pasta in it), with remaining 1/2 grated garlic clove for about 1 min on low heat. Add the whole canned tomatoes, roughly cut into stripes, a big bunch of basil if available, and a pinch of salt. Let them get some flavor on medium heat for a couple of minutes. Add a few tbsp of pasta cooking water if necessary.
4. Drain pasta, transfer to the pan with the sauce, add cannellini beans, toss for 2-3 min, serve and top with garlic breadcrumbs.