White Bean and Tomato Pasta Recipe

Name: White Bean and Tomato Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 (8 ounce) package Penne pasta; 1 (15-ounce) can cannellini beans, drained and rinsed; 2 garlic cloves, chopped; one lemon, juiced; 1 tablespoon olive oil; 2 cups cherry tomatoes; 1/4 teaspoon red pepper flakes; 1/4 cup shredded Parmesan cheese; 1/4 teaspoon black pepper, or to taste

Cook Time: 15 minutes

Ingredients

1 (8 ounce) package penne pasta
1 (15 ounce) can cannellini beans, drained and rinsed
2 garlic cloves, chopped
1 lemon, juiced
1 tablespoon olive oil
2 cups cherry tomatoes
1/4 teaspoon red pepper flakes
1/4 cup shredded Parmesan cheese
Salt and freshly ground black pepper to taste

Directions

Step 1: Bring a large pot of water to a rolling boil over high heat. Cook the pasta in boiling water until al dente, about 10 minutes. Drain and set aside.

Step 2: In a food processor, combine the cannellini beans, garlic, lemon juice, and 1 tablespoon of olive oil. Blend until smooth. Set aside.

Step 3: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the red pepper flakes and cherry tomatoes. Cook for about 2 minutes, or until the tomatoes are warm. Remove from heat.

Step 4: Stir the pureed bean sauce into the skillet with the tomatoes. Add the Parmesan cheese and cooked pasta. Stir well to combine. Season with salt and freshly ground black pepper to taste.

Step 5: Serve warm and enjoy!

Nutrition Facts (per serving)

Calories: 312
Total Fat: 6g (8% Daily Value)
Saturated Fat: 2g (8% Daily Value)
Cholesterol: 4mg (1% Daily Value)
Sodium: 485mg (21% Daily Value)
Total Carbohydrate: 50g (18% Daily Value)
Dietary Fiber: 9g (33% Daily Value)
Total Sugars: 4g
Protein: 16g (33% Daily Value)
Vitamin C: 27mg (29% Daily Value)
Calcium: 179mg (14% Daily Value)
Iron: 5mg (28% Daily Value)
Potassium: 849mg (18% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind White Bean and Tomato Pasta

White Bean and Tomato Pasta, a delightful blend of creamy beans and fresh tomatoes, has roots that trace back to Mediterranean cuisine, particularly Italian home cooking. Its origins lie in the ingenuity of Italian cooks who sought nutritious, affordable, and hearty meals using pantry staples. Cannellini beans, known for their mild flavor and creamy texture, were traditionally paired with fresh tomatoes and olive oil to create sauces that were both simple and satisfying. Over time, this combination spread across Europe and eventually became popular in American kitchens as a wholesome, vegetarian-friendly pasta dish.

Regional Variations

Regional adaptations of this dish vary primarily based on the type of beans, pasta, and herbs used. In northern Italy, chefs often favor a richer, creamier bean puree, sometimes incorporating white wine or a hint of cream. Southern Italian versions emphasize fresh cherry tomatoes, garlic, and generous amounts of olive oil, sometimes garnished with fresh basil. Across the United States, cooks frequently adjust the recipe to suit dietary preferences, using gluten-free pasta or adding roasted vegetables for extra depth. Each region adds its own touch, making this recipe versatile yet distinctly rooted in Mediterranean tradition.

Differences from Similar Dishes

While White Bean and Tomato Pasta may resemble other tomato-based pasta dishes, it stands out due to its creamy, protein-rich bean sauce. Unlike classic marinara, which relies solely on tomatoes and seasonings, the addition of pureed cannellini beans creates a smooth, velvety texture without the need for heavy cream. It differs from pasta e fagioli, the traditional Italian bean and pasta soup, by being dry and saucy rather than soupy. This subtle shift transforms it into a quick, satisfying entre that highlights both beans and tomatoes harmoniously.

Typical Serving Context

This pasta dish is commonly served as a main course for lunch or dinner. Its light yet filling nature makes it ideal for family meals or casual gatherings. Restaurants that focus on Mediterranean or Italian cuisine often feature it as a vegetarian option, accompanied by fresh bread, a green salad, or a glass of crisp white wine. It is also frequently enjoyed as a meal prep option due to its ease of reheating and balanced nutrition, making it popular in modern, health-conscious households.

Interesting Facts

Cannellini beans, the star ingredient, are rich in fiber and protein, making this pasta an excellent plant-based meal.
The combination of lemon juice and olive oil in the bean puree enhances both flavor and digestibility, a trick used in traditional Mediterranean cooking.
Adding Parmesan cheese introduces a subtle umami flavor, even in primarily vegetarian preparations.
This dish embodies the Mediterranean principle of simplicity: minimal ingredients creating maximum flavor.
Despite its Italian inspiration, White Bean and Tomato Pasta has gained a following in American cuisine for its healthy, versatile, and quick-to-prepare nature.

FAQ about White Bean and Tomato Pasta Recipe

Store leftover White Bean and Tomato Pasta in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop over low heat, adding a little water or olive oil if needed to prevent it from drying out.

Yes, you can freeze the pasta. Store it in a freezer-safe container for up to 2 months. To reheat, thaw in the refrigerator overnight and heat in the microwave or on the stovetop, adding a little water or olive oil to restore moisture.

Yes, you can substitute the penne pasta with other types like spaghetti, fusilli, or rigatoni, depending on your preference. The cooking time may vary slightly depending on the pasta shape.

Yes, you can use dried cannellini beans. Be sure to soak them overnight and cook them until soft before using in the recipe. The cooking time will be longer than using canned beans.

If you don't have Parmesan cheese, you can substitute it with any other hard cheese like Pecorino Romano or Grana Padano. Alternatively, you can use a plant-based cheese for a vegan version of the dish.

Yes, to make this recipe vegan, simply omit the Parmesan cheese or use a vegan cheese substitute. Additionally, make sure your pasta is egg-free.

To make the dish spicier, you can add more red pepper flakes, or you can include a finely chopped fresh chili pepper or a dash of hot sauce when cooking the tomatoes.

Yes, you can prepare the bean sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat it before combining it with the cooked pasta and tomatoes.

Yes, this recipe is great for meal prep. You can prepare the pasta, sauce, and tomatoes in advance and store them separately in the fridge. Just combine them when you're ready to eat.

Yes, you can use other types of beans such as navy beans, great northern beans, or even chickpeas. The flavor and texture may vary slightly, but it will still taste delicious.