Tomato and Cannellini Bean Pasta
Brighten up your weeknight dinners with this comforting and wholesome Tomato and Cannellini Bean Pasta! This quick, 30-minute recipe combines al dente pasta with a rich, savory tomato sauce infused with garlic, onions, dried herbs, and a touch of heat from optional red chili flakes. Packed with protein-rich cannellini beans, this dish is both hearty and satisfying, making it a fantastic vegetarian option for the whole family. A sprinkle of freshly grated Parmesan and chopped parsley adds a finishing touch of flavor and elegance. Perfect for busy days, it’s a simple yet flavorful meal that pairs beautifully with a crisp green salad or a slice of crusty bread. Keywords: tomato pasta, cannellini bean recipe, weeknight vegetarian meals, quick pasta dinner, savory tomato sauce.
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Recipe Information
Ingredients
- 300 grams dried pasta (such as penne or fusilli)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 400 grams crushed tomatoes (canned)
- 1 can cannellini beans, drained and rinsed
- 120 milliliters vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes (optional)
- 50 grams Parmesan cheese, grated (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Stir in the crushed tomatoes, vegetable broth, dried basil, dried oregano, and red chili flakes (if using). Season with salt and black pepper to taste. Simmer the sauce for 10 minutes to allow the flavors to meld.
Add the cannellini beans to the skillet and stir to combine. Simmer for another 5 minutes, allowing the beans to heat through.
Add the cooked pasta to the skillet, tossing gently to coat it in the sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it.
Taste and adjust seasoning with more salt and pepper, if needed.
Serve the pasta warm, topped with grated Parmesan cheese (if using) and a sprinkling of fresh parsley for garnish.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 339.4 g | 123% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 31.2 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 966 mg | 74% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3169 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
