Pasta, Beans and Tomatoes

By Mark Bittman

Pasta, Beans and Tomatoes
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
10 minutes
Rating
4(956)
Comments
Read comments

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a more creative option to try.

Featured in: Eat: Recipes for the Semi-Vegan

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Ingredients

  • Penne pasta
  • Fresh or canned tomatoes
  • Canned or cooked white beans
  • Garlic
  • Olive oil
  • Basil
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.

  2. Step 2

    Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.

  3. Step 3

    Add a little more minced garlic, then a pound of cooked penne pasta.

  4. Step 4

    Add fresh basil and a bit more oil and serve.

Ratings

4 out of 5
956 user ratings
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Comments

Nathan Brasfield

I think this recipe is to be praised for being a quick, easy, nutritious vegan recipe.

I agree with other reviewers that it is a little bland as is, so it is a bit of a blank canvas.

I added a little red wine and balsamic vinegar to the tomatoes and garlic as they cooked and they added just the right depth I was looking for.

And it seems to me that sliced cherry tomatoes is the best way to go on this route if you don't have garden fresh tomatoes.

Cindy

This was simple and very tasty. I had everything on hand and and fresh lemon basil in the garden. I added sautéed onion and chopped carrot. The butter beans in my pantry were preseasoned and this added an additional flavor. Next time I would make sure I had plain beans on hand. And there will definitely be a next time!

Tasha

Read the reviews so made a couple of adjustments. Sauteed shallots along with the garlic. Also added red pepper flakes, plenty of salt and pepper and fresh parmesan. So simple and delicious!!

Lindsay

Agree with the other comments, you will need to add your own variety of spices. I also found mine to be a little too dry, so might include more tomatoes or include the juice from canned diced tomatoes. I think with some tweaks, this could become a nice regular weeknight meal, because it is very easy and can be made very delicious if you know what you like.

kristin

Added a bit of celery and onion to garlic, then chopped zucchini. Combo canned and fresh tomato. Finished with a couple handfuls of spinach. And the balsamic. Salt and pepper.

suz

This is a keeper. Nice guidelines. The notes here also handy for altering the recipe. We wound up adding some smoked paprika, Aleppo pepper, fresh basil (during and at the end), and a couple of chicken sausage links.

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