Pasta With Tomatoes and Beans
Published December 8, 2010
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
Pinch of sugar
Salt
freshly ground pepper
1 15-ounce can cannellini beans, drained and rinsed
4 sage leaves or basil leaves, cut in slivers optional
¾ pound pasta, any shape
¼ cup freshly grated Parmesan (optional)
Nutritional analysis per serving (4 servings)
93 grams carbs; 6 milligrams cholesterol; 561 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 10 grams fiber; 761 milligrams sodium; 23 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil.
- Step 2
Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
- Step 3
When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to ¼ cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.
Advance preparation: You can make the sauce several hours ahead of serving.
Private Notes
Comments
Made this last night and it was fantastic. Added a pinch of ground cumin, 1 tsp. dried oregano and ground black pepper to sauce. Served it on a bed of fresh spinach.
Quick, cheap, nutritious, and tasty! I doubled the garlic and added a little butter to the olive oil.
Very simple and tasty. Occasionally, I'll add a can of halved artichoke hearts and often add some crushed red pepper flakes for some heat. In the summer, I'll use fresh cherry tomatoes instead of canned.
Added red pepper flakes for a little zip but otherwise kept to the recipe. I found that the ratio of pasta to sauce was a little off and next time I’ll reduce to my pasta to 1/2lb.
I would definitely add some anchovies or capers or olives next time.
Comfort in a bowl. It just hugs you back!