Tuscan White Bean Pasta

Fill a large pot with water and place it over high heat to bring to a boil. Once boiling, add the pasta and cook according to packet instructions. Drain the pasta in a colander.

While you wait for the water to boil, chop the garlic. Heat the olive oil and butter in a large skillet over medium low heat. 

Add garlic and saute for about a minute. Add the tomatoes, salt, pepper, and basil.

Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It's important not to have the heat under the pan too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a little, but not burn.

 Once the tomatoes start to break down, add the spinach and stir it into the tomatoes until it's half wilted. Rinse and drain the can of cannellini beans. Add the beans to the pan and stir until heated through. The tomato juices will have created a thick sauce-like mixture at the bottom of the pan by this point.

 Taste the mixture and add a bit more salt if necessary. It should be slightly on the salty side to give a proper flavor to the pasta. Add the cooked pasta.

 Stir until the pasta is coated with the sauce and everything is combined. Top with grated parmesan cheese