Italian · Mains
Roasted White Bean and Tomato Pasta
With a flavor profile inspired by pasta e fagioli, this weeknight pasta recipe coaxes rich flavor out of simple ingredients while enlisting the oven to create a luscious sauce from roasted tomatoes and white beans. When roasted in the oven, the beans become crispy, like croutons, and break down in a way that helps thicken the sauce.
Ingredients
Serves 4- Salt and black pepper
- ¾ cupplus 2 tbsp extra-virgin olive oil
- 1 largeshallot, finely minced
- 2 tbsptomato paste
- 5garlic cloves, thinly sliced
- ½ tspfinely chopped fresh rosemary (or 0.25 tsp dried)
- ½ tspred-pepper flakes
- ½ tspgranulated sugar
- 16 ozcherry tomatoes, halved
- 1 cansmall white beans (preferably navy or cannellini), rinsed
- 1 lborecchiette (or other shaped pasta)
- Freshly grated Parmesan or pecorino (optional), for serving
Method
- 01
Heat the oven to 375 degrees. Bring a large pot of salted water to a boil over high.
- 02
In a small bowl, stir together ¼ cup olive oil with the shallot, tomato paste, garlic, rosemary, red-pepper flakes and sugar. On a large baking sheet, toss the tomatoes with the dressing; season generously with salt and pepper, then spread in an even layer.
- 03
On a second baking sheet, toss the beans with 2 tablespoons olive oil; season generously with salt and pepper.
- 04
Roast the tomatoes and beans, stirring halfway through, until tomatoes slump and beans crisp, about 25 minutes.
- 05
While the tomatoes and beans roast, cook the pasta until al dente. Reserve 1 cup pasta cooking water then drain pasta.
- 06
Transfer the beans and tomatoes to the pot. Add ¼ cup pasta cooking water to the sheet pan from the tomatoes and use a flexible spatula to scrape the browned bits from the bottom; transfer to the pot, then repeat with another ¼ cup pasta cooking water.
- 07
Add the pasta and the remaining ½ cup olive oil to the pot; stir vigorously until saucy. Season generously with salt and pepper, then add extra pasta water as needed. Serve topped with grated cheese, if desired.