Burst Cherry Tomato Basil Noodle Bowls

Steps

1. Prep first: slice the garlic, tear the basil leaves, and drain the great northern beans.
2. Bring the water to a boil in a large pot and stir in three-fifths of the salt.
3. Add the pasta to the boiling water and cook until al dente, about 9 to 11 minutes. Scoop out 1 cup of the pasta cooking water, then drain the pasta.
4. While the pasta cooks, heat three-quarters of the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is pale golden, about 1 minute.
5. Add the cherry tomatoes and the remaining two-fifths of the salt. Cover and cook over medium-high heat, shaking the pan, until the tomatoes blister and burst, 8 to 10 minutes. Press them with a spoon to release their juices into a sauce.
6. Stir the great northern beans and black pepper into the skillet and simmer 2 minutes until warmed through.
7. Add the drained pasta to the skillet with a splash of the reserved pasta water. Toss over low heat for 1 to 2 minutes until the sauce coats the noodles, adding more pasta water as needed for a glossy sauce.
8. Take the skillet off the heat and fold in half of the basil and half of the Parmesan.
9. Divide among 4 bowls and top with the remaining half of the basil, the remaining half of the Parmesan, and a drizzle of the remaining quarter of the olive oil.