Pasta dishes are always a good idea!
Make the pasta al dente in enough salted water. Hold the tomatoes on a ladle in the boiling water, rinse, then peel and dice. Grind half of the white beans in a hand blender. Boil this puree with the tomatoes, add the garlic through the press, season with pepper and season with balsamic vinegar. Fold in the remaining white beans and the dripping pasta.
Mix everything together, stir in the finely chopped basil.
Serve in deep plates. Put the pepper mill, balsamic vinegar and olive oil on the table so that each guest can season his unit to taste. It is eaten with a spoon, accompanied by white bread and a fruity red wine, for example a simple Chianti classico.
Tip: When cooking the white beans, make sure they are always gently bubbling in water that is only simmering gently, never bubbling violently. This makes them hard. It is also important to measure the cooking water generously, it should cover the beans by a hand’s breadth, so that they remain below the water level even after cooking. And: Season abundantly with salt right from the start, otherwise the beans will not absorb the salt properly!