Pasta with Cannellini Beans and Cherry Tomatoes

1. 1
   prep

   Soak the beans overnight.

   Place 150g dried cannellini beans in a large bowl, cover with several inches of cold water, and soak 8 hours or overnight. Drain and rinse before cooking.

   TIPSoaking reduces cooking time and helps the beans cook more evenly.
2. 2
   boil · ~50 min

   Cook the soaked beans until tender.

   Transfer drained beans to a pot, cover with fresh water by 2 inches, and bring to a boil. Reduce to a simmer and cook until tender but not mushy, 45 to 60 minutes. Drain and set aside.

   TIPTaste a bean — it should be creamy inside with no chalkiness.
3. 3
   boil · ~10 min

   Boil the pasta.

   Bring a large pot of water to a rolling boil. Add the salt for pasta water, then the spaghetti. Cook until al dente according to package directions. Reserve 1 cup of pasta water before draining.

   TIPSalting the pasta water seasons the noodles from the inside out.
4. 4
   saute · ~8 min

   Build the garlic-tomato base.

   1.Heat olive oil in a large skillet over medium heat until shimmering.

   2.Add sliced garlic and red pepper flakes; sauté until fragrant and lightly golden (1 to 2 minutes).

   3.Add halved cherry tomatoes and cook, stirring occasionally, until they blister and release their juices (5 to 6 minutes).

   TIPKeep the garlic moving — it burns fast and turns bitter.
5. 5
   saute · ~3 min

   Add beans and combine with pasta.

   1.Add the cooked cannellini beans to the skillet with the tomatoes.

   2.Season with salt and black pepper, stirring gently to coat.

   3.Add the drained spaghetti and a splash of reserved pasta water.

   4.Toss everything together over medium heat until glossy and well combined (2 to 3 minutes).

   TIPThe starchy pasta water helps the sauce cling to every strand.
6. 6
   garnish

   Finish with fresh basil and serve.

   Remove from heat, scatter torn basil leaves over the pasta, and toss once more. Serve immediately in warm bowls.

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