Radiattore with White Beans and Fresh Tomato

White bean, pasta and fresh tomato - summer in a bowl. Make sure there are some kind of fresh herbs and you're good.
1/2 lb tricolor radiattore pasta
2 ripe fresh tomatoes, diced
1 Tbsp butter and 2 Tbsp olive oil
2 cloves garlic, minced
1 Tbsp fresh oregano, minced
1 Tbsp fresh lemon thyme, minced
1 can Navy beans rinsed and drained

Bring a medium pot of water to a boil and salt well for the pasta.

Add the pasta, stir, and cook just until al dente.

Meanwhile, drain the diced tomatoes well in a sieve.

Heat butter and oil in a non-stick skillet. Add the garlic and herbs. Cook 2-3 minutes. Add the beans and heat through.

Drain the pasta when it is cooked, reserving about 1/2 cup pasta water. Moisten beans with some of the water to make a little sauce. Toss in the tomatoes and cook for about a minute, just to warm them but not cook them down at all. Fold veggie mixture with pasta in a serving bowl.

Serves 4.