Pasta with White Beans and Tomatoes
A rustic, hearty pasta that comes together in one skillet with minimal fuss. Creamy white beans meet sweet burst tomatoes, garlic, and a splash of pasta water for a silky, no-cream sauce. It's the kind of weeknight dinner that feels like a warm hug in a bowl.
For 4 servings
- boil · ~50 min
Cook the white beans.
Drain the soaked beans and place them in a large pot. Cover with fresh water by 2 inches and bring to a boil. Reduce heat and simmer until tender but not mushy, 40 to 50 minutes. Drain and set aside.
TIPSoaking beans overnight shortens cooking time and makes them more digestible. - boil · ~10 min
Boil the pasta.
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the pasta. Cook until al dente, about 1 minute less than package directions. Reserve 1 cup of starchy pasta water before draining.
TIPDon't skip the pasta water — the starch helps create a silky sauce. - saute · ~9 min
Sauté the garlic and tomatoes.
Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant and just golden at the edges, about 1 minute. Add halved cherry tomatoes, a pinch of salt, and chili flakes. Cook, stirring occasionally, until tomatoes soften and release their juices, 6 to 8 minutes.
TIPGently press the tomatoes with the back of your spoon to help them burst. - mix · ~3 min
Combine the beans and pasta.
Add the cooked white beans and drained pasta to the skillet. Pour in half the reserved pasta water and toss everything together over medium heat. Continue tossing gently until the pasta water and tomato juices emulsify into a light, glossy coating that clings to the pasta, 2 to 3 minutes. Add more pasta water if it looks dry.
TIPTossing in the skillet — not just stirring — helps the sauce cling to every piece. - garnish
Finish with fresh parsley, lemon juice, and black pepper.
Remove from heat. Sprinkle with chopped parsley, a squeeze of lemon juice, and a generous crack of black pepper. Toss once more and serve immediately in warm bowls.
TIPThe lemon juice brightens all the flavors — don't leave it out.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the white beans overnight to ensure even cooking and a creamy texture.
- 2Reserve a full cup of pasta water before draining—its starch is key to the silky sauce.
- 3Cook the pasta 1 minute shy of al dente so it finishes cooking in the skillet.
- 4Let the cherry tomatoes blister and soften fully before adding the beans for maximum sweetness.
- 5Toss the pasta and beans vigorously in the skillet to emulsify the sauce into a glossy coating.
Adapt it for your goals.
Vegan
This recipe is already vegan; simply ensure your pasta contains no eggs if needed.
low oilLow-oil
Reduce olive oil to 1 teaspoon and dry-sauté the garlic in a splash of pasta water for a lighter version with less fat.
protein boostProtein boost
Add a handful of chopped kale or spinach with the beans for extra iron and fiber without changing the dish's character.
Why this is on our healthy list.
Rich in Plant Protein
White beans are an excellent source of plant-based protein and fiber, helping keep you full and satisfied.
Heart-Healthy Fats
Olive oil provides monounsaturated fats that support cardiovascular health when used in moderate amounts.
High in Lycopene
Cooked cherry tomatoes release more lycopene, a powerful antioxidant linked to reduced inflammation.
Naturally Low in Saturated Fat
This dish contains no dairy or cream, making it a waistline-friendly pasta option.
Frequently asked questions
Yes—drain and rinse one 400g can of cannellini beans, then add them in step 4 without pre-cooking.
