Simple Creamy Tomato & White Bean Pasta

Name: Simple Creamy Tomato & White Bean Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 box Giadzy pasta, such as Nodi Marini; 1 (14-ounce) can Datterini tomatoes; 1 (15-ounce) can cannellini beans, drained and rinsed; 1/4 cup extra-virgin olive oil, plus more to finish; 2 garlic cloves; 1 1/2 teaspoon kosher salt, plus more for pasta water; Pinch red pepper flakes; 1/2 cup finely grated Parmigiano-Reggiano, plus lots more for serving; 1/2–1 cup reserved pasta water; Big handful fresh basil

The secret to this rich, creamy tomato sauce isn’t cream... it’s a can of white beans! Blended with sweet tomatoes, garlic, and olive oil, the beans create an incredibly silky sauce while adding a satisfying boost of plant-based protein and fiber. Tossed with hot pasta and finished with plenty of Parmigiano and fresh basil, it’s a simple, garlicky red sauce that tastes far more indulgent than the ingredient list would have you believe.

Best of all, everything comes together in the blender while the pasta cooks, making this an easy weeknight dinner you’ll want to keep on repeat.

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Image of Simple Creamy Tomato & White Bean Pasta

Ingredients

1 box Giadzy pasta, such as Nodi Marini
1 (14-ounce) can Datterini tomatoes

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1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup extra-virgin olive oil, plus more to finish

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2 garlic cloves
1 1/2 teaspoon kosher salt, plus more for pasta water
Pinch red pepper flakes
1/2 cup finely grated Parmigiano-Reggiano, plus lots more for serving
1/2–1 cup reserved pasta water
Big handful fresh basil

Instructions

Cook the pasta in well-salted water until just shy of al dente. Reserve at least a cup of pasta water.
Meanwhile, add the tomatoes, beans, olive oil, garlic, salt, red pepper flakes, and a few basil leaves to a blender. Blend until completely smooth and creamy. Taste and add more salt, if needed.
Transfer the blended sauce to a wide skillet over medium-low heat, add the very al dente pasta and about 1/2 cup pasta water, then toss everything together for a couple minutes. Add the Parmigiano, another splash of pasta water as needed, and a drizzle of EVOO. Toss vigorously until glossy and creamy.
Finish with torn basil, lots more Parmigiano and extra virgin olive oil.