Pantry-Style Tomato and Bean Pasta
A simple pasta dish that transforms canned tomatoes and beans into a satisfying meal using only pantry essentials. This Italian-inspired pasta recipe, ready in about 25 minutes, pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti
- 3 tbsp olive oil
- 2 cloves minced garlic
- 1/2 tsp red pepper flakes
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) drained white beans
- 1/2 cup grated Parmesan cheese
- 2 tbsp pasta water
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 2 tbsp pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant without browning.
- Step 3: Stir in 1 can diced tomatoes and 1 can drained white beans. Simmer for 5 minutes, then add the drained spaghetti and 2 tbsp reserved pasta water. Toss vigorously for 1 minute until sauce coats the pasta.
- Step 4: Add 1/2 cup grated Parmesan cheese and toss until melted. Season with salt and pepper to taste.
