Roasted White Bean and Tomato Pasta

Name: Roasted White Bean and Tomato Pasta
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: Salt and black pepper; 3/4 cup plus 2 tablespoons extra-virgin olive oil; 1 large shallot, finely minced; 2 tablespoons tomato paste; 5 garlic cloves, thinly sliced; 1/2 teaspoon finely chopped fresh rosemary (or ¼ teaspoon dried); 1/2 teaspoon red-pepper flakes; 1/2 teaspoon granulated sugar; 16 ounces cherry tomatoes, halved; 1 (15-ounce) can small white beans (preferably navy or cannellini beans), rinsed (or 1 1/3 cups cooked white beans); 1 pound orecchiette (or other shaped pasta that will cup or grasp the sauce); Freshly grated Parmesan or pecorino (optional), for serving

By Alexa Weibel

Published March 21, 2023

Roasted White Bean and Tomato Pasta — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Rating: 5(3,269)
Comments: Read comments

With a flavor profile inspired by pasta e fagioli, this weeknight pasta recipe coaxes rich flavor out of simple ingredients while enlisting the oven to create a luscious sauce from roasted tomatoes and white beans. Essentially, the dish requires just three steps: Boil pasta, roast your sauce ingredients, then stir together until the pasta is glossy. When roasted in the oven, the beans become crispy, like croutons, and break down in a way that helps thicken the sauce. Though a flurry of freshly grated cheese would be welcome on top, this otherwise-vegan dish doesn’t need it: The roasted tomato sauce is rich and luscious, fortified by starchy pasta water, roasted beans and a good glug of extra-virgin olive oil.

Featured in: An Easy, Summery Tomato Pasta That’s Ready for Fall

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Ingredients

Yield:4 to 6 servings

Salt and black pepper
¾cup plus 2 tablespoons extra-virgin olive oil
1large shallot, finely minced
2tablespoons tomato paste
5garlic cloves, thinly sliced
½teaspoon finely chopped fresh rosemary (or ¼ teaspoon dried)
½teaspoon red-pepper flakes
½teaspoon granulated sugar
16ounces cherry tomatoes, halved
1(15-ounce) can small white beans (preferably navy or cannellini beans), rinsed (or 1⅓ cups cooked white beans)
1pound orecchiette (or other shaped pasta that will cup or grasp the sauce)
Freshly grated Parmesan or pecorino (optional), for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 375 degrees. Bring a large pot of salted water to a boil over high.
Step 2
In a small bowl, stir together ¼ cup olive oil with the shallot, tomato paste, garlic, rosemary, red-pepper flakes and sugar. On a large baking sheet, toss the tomatoes with the dressing; season generously with salt and pepper, then spread in an even layer.
Step 3
On a second baking sheet, toss the beans with 2 tablespoons olive oil; season generously with salt and pepper.
Step 4
Roast the tomatoes and beans, stirring halfway through, until tomatoes slump and beans crisp, about 25 minutes.
Step 5
While the tomatoes and beans roast, cook the pasta until al dente. Reserve 1 cup pasta cooking water then drain pasta.
Step 6
Transfer the beans and tomatoes to the pot. Add ¼ cup pasta cooking water to the sheet pan from the tomatoes and use a flexible spatula to scrape the browned bits from the bottom of the sheet pan; transfer to the pot, then repeat with another ¼ cup pasta cooking water. (One thing they’ll teach you in French culinary school: Never, ever discard the sucs, those browned bits at the bottom of the pan that carry deep flavor.)
Step 7
Add the pasta and the remaining ½ cup olive oil to the pot; stir vigorously until saucy. Season generously with salt and pepper, then add extra pasta water as needed to moisten until glossy. Divide among wide, shallow bowls and top with grated cheese, if desired.

Ratings

5 out of 5

3,269 user ratings

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Comments

Rebecca2 years ago

This is a delicious recipe (I cooked it as written) hidden under bad planning. No reason it needed to arrive on the table lukewarm with a murder scene of dirty dishes in the kitchen. Bake the beans on a sheet pan as written - a quarter size is perfect. Bake tomato mixture in a large oven-proof skillet. Transfer skillet to cook top, add beans, then just scoop the pasta directly into the skillet with water clinging, adding more pasta water if necessary. 100% of sucs preserved with way less mess.

Brian2 years ago

Thanks! A lovely dish, pasta e fagioli always a winner - the roasting is a nice touch. But one suggestion, please, made with respect. I have lived in Italy, am married to an Italian, and have never understood why Americans add sugar to a tomato sauce - the acidity of the fruit is quickly cooked away. Don't believe me - check out Antonio Carluccio, etc. It's a terrible habit, sadly passed on by cookbook writers.

Rebecca2 years ago

The recipe calls for two sheet pans because the beans won’t crisp if they’re crowded on one sheet pan with too much other stuff, especially if the tomatoes burst while roasting and the juices run.

Rachel2 days ago

Really delicious and easy- when we eat it as a vegetarian main dish, we double the beans to add more protein and substance.

Shannon2 weeks ago

My bean-hating husband even loved it. I made it as written and it exceeded my expectations.

Haley1 month ago

This is an awesome and easy pasta recipe that I’m definitely adding into my rotation. I did change a couple things - I roasted the beans and tomatoes together because I didn’t want the beans to by crispy, and I used butter at the end to emulsify the sauce before putting the parm in.

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