Pasta With Tomatoes and Beans
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1small onion, finely chopped
- 2garlic cloves, minced
- 114-ounce can chopped tomatoes, with juice
- Pinch of sugar
- Salt
- freshly ground pepper
- 115-ounce can cannellini beans, drained and rinsed
- 4sage leaves or basil leaves, cut in slivers optional
- ¾pound pasta, any shape
- ¼cup freshly grated Parmesan (optional)
Nutritional analysis per serving (4 servings)
561 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 93 grams carbohydrates; 10 grams dietary fiber; 6 grams sugars; 23 grams protein; 761 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil.
- Step 2
Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
- Step 3
When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to ¼ cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.
- Advance preparation: You can make the sauce several hours ahead of serving.
Private Notes
Comments
Made this last night and it was fantastic. Added a pinch of ground cumin, 1 tsp. dried oregano and ground black pepper to sauce. Served it on a bed of fresh spinach.
Quick, cheap, nutritious, and tasty! I doubled the garlic and added a little butter to the olive oil.
Very simple and tasty. Occasionally, I'll add a can of halved artichoke hearts and often add some crushed red pepper flakes for some heat. In the summer, I'll use fresh cherry tomatoes instead of canned.
I would definitely add some anchovies or capers or olives next time.
Comfort in a bowl. It just hugs you back!
It was tasty and just what I was in the mood for. I'm always looking for a way to add beans to meals. You get the best of both worlds with the beans and pasta. I might have enjoyed a little more sauce is my only nit pick.
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