Tomato-Black Bean Pasta with Roasted Cherry Tomatoes

A vibrant pasta dish featuring a rich tomato and black bean sauce with sweet roasted cherry tomatoes and fresh basil.

Cuisine: Italian-American

Category: Pasta

Prep: 20 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 1 medium onion
• 3 cloves garlic
• 1 can (15 oz) black beans
• 1 cup cherry tomatoes
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp oregano
• 1/2 tsp red pepper flakes
• 1/4 cup basil
• 1/2 cup Parmesan cheese

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 cup halved cherry tomatoes with 1 tsp olive oil, salt, and pepper, then spread on a baking sheet and roast for 15 minutes until softened and slightly caramelized.
2. Step 2: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion and cook for 5 minutes until translucent, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 1 can black beans, 1 cup roasted cherry tomatoes, 1 can diced tomatoes, 2 tbsp tomato paste, 1 tsp oregano, and 1/2 tsp red pepper flakes. Simmer for 10 minutes, then add 1/2 cup reserved pasta water and stir until sauce thickens.
5. Step 5: Add drained spaghetti to skillet and toss to coat, adding more pasta water if needed. Stir in 1/4 cup chopped basil and 1/2 cup grated Parmesan until melted and combined.