One-Pan Tomato White Bean Pasta

Creamy white beans and sun-ripened tomatoes meld with pasta in a single skillet for a satisfying vegetarian meal.

Cuisine: Italian

Category: One Pot

Prep: 10 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 small onion
• 3 cloves garlic
• 14 oz diced tomatoes
• 15 oz white beans
• 1/4 cup basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup pasta water
• 1/4 cup Parmesan cheese

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz penne pasta and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped onion and cook for 5 minutes until soft and translucent.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 can diced tomatoes (14 oz) and 1 can white beans (15 oz, drained and rinsed). Stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup fresh basil, and simmer for 5 minutes.
4. Step 4: Add drained penne pasta and 1/2 cup reserved pasta water to the skillet. Toss to combine and cook for 2 minutes until sauce clings to pasta and liquid thickens slightly.
5. Step 5: Remove from heat, stir in 1/2 tsp red pepper flakes, and serve immediately with 1/4 cup grated Parmesan cheese.